Serve the fritters immediately – once they cool down they become chewy. You can also serve the fritters in a fresh tomato sauce, almost like gnocchi.
TO DRINK: Go for Scali Blanc 2006, complex with a generous starfruit, persimmon and buttery palate and hints of orange
Polenta and mozzarella fritters served with brown butter
- 1 litre water
- salt, to taste
- 240g instant polenta
- 60ml Parmesan, freshly grated
- 6 sprigs of thyme, stalks discarded
- salt and freshly ground black pepper, to taste
- 40ml milk
- 300g cake flour
- 200g firm mozzarella, cut into small cubes
- oil, for deep-frying
- BROWN BUTTER
- 100g butter
- 30ml fresh sage leaves
- 100g pine nuts, optional
Bring the water to a rapid boil and add the salt. Gradually add the polenta while stirring. Lower the heat, cover and cook until the polenta has thickened, about 3 minutes.
Remove from the heat and add the Parmesan and thyme leaves. Season and leave to cool slightly.
Use a fork to break up the polenta, add the milk and combine. Sieve half of the flour over the polenta mixture and knead to form a dough.
Shape about 15ml of the mixture into balls and press a cube of mozzarella into each centre. Press the polenta mixture around to ensure the cheese is sealed in.
Spread the remaining flour over a work surface and roll each fritter in the flour to coat well.
Heat enough oil in a pot to deep-fry the fritters until golden brown. Drain on paper towel.
For the brown butter, heat the butter in a small pot over medium heat and cook until the butter has browned, about 2 – 3 minutes. Remove from the heat and add the sage leaves and pine nuts. Spoon the butter over the fritters and serve immediately.