Polenta and mozzarella fritters served with brown butter

June 18, 2008 (Last Updated: January 11, 2019)

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

Serves: about 30 balls
Cooking Time: 15 mins


  • 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
  • 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.



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