Herbed Polenta Fries
1 Kg tube precooked Polenta
Sea Salt / Black Pepper
½ Tsp. Dried Parsley
½ Tsp. Dried Basil
1 Tbsp. Grated Parmesan Cheese
Handful Fresh Parsley, thoroughly chopped
Take the shredded potatoes & zucchini and place them in the center of a clean towel. Wrap the towel up over the shreds and begin twisting down pressing the juice out of the shreds.
In a medium sized mixing bowl combine all of the ingredients for the patty right down to the salt / pepper. Work together with a fork until fully combined.
**Depending on the size of your potatoes / zucchinis you may need to add a bit more crumb.
Combine the butter / oil in a large frying pan over medium heat. When the butter starts to bubble it is ready.
Pack the mixture in to an Ice Cream Scoop and drop them in the pan 5 at a time. After a minute of frying, gently press the patties down to flatten them a little. Season each patty with a pinch of sea salt. After about 2 or 3 minutes the patty will slide when moved as opposed to breaking apart. Flip and allow another 3 minutes until brown and crispy on both sides.
Transfer cooked patties to a paper towel lined plate OR a wire rack over a plate to catch excess oil. Cook the second batch immediately. Season each patty with a pinch of sea salt / black pepper.
For service, a small dollop of sour cream and some fresh chives sliced up are the perfect garnish! ENJOY!
Pairs Well With
Just as satisfying as a batch of french fries. Polenta fries are crispy on the outside and pillowy on the inside. Such a delightful treat!