Fried Polenta Cheese Fritters

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon kosher salt
1 cup buttermilk
1 cup water
1/2 cup coarsely grated Edam cheese
1 1/2 cups canola oil
chopped fresh parsley

Lighlty oil 8x8x2 baking pan. Whisk cornmeal, flour, sguar and salt in
bowl. Bring buttermilk and 1 cup water to boil in large saucepan over
medium-high heat. Gradually whisk in dry ingredients. Reduce heat to
medium-low. Simmer until very thick, whisking constantly, about 2 minutes.
Remove from heat. Mix in cheese. Transfer batter to prepared pan. Press to
even layer. Chill until cold. Cut fritter batter into 3 strips. Cut each
strip crosswise into 8 rectangles. Turn rectangles out of pan onto work
surface. Heat oil in medium skillet over medium-high heat. Working in
batches, add fritters to skillet and saute until golden brown, about 5
minutes per side. Transfer fritters to paper towels to drain. Arrange
fritters on platter. Sprinkle with parsley and serve hot.

http://bakedchicago.typepad.com


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/