Crisp, tender and delicious

Organised seasonally, and with growing guides for each ingredient, Italian-Kiwi Bri DiMattina’s cookbook Nostrana is full of simple, gorgeous and delicious recipes with fresh vegetables and fruits you can easily grow and harvest yourself.

This recipe has been a family favourite for years. Even though I use corn in the recipe, it is easy to sub in any other vegetables and I often use this as a vehicle to use up less-favoured ones in our household. The Trojan horse for veges, if you like. Once fried, the ‘crust’ tastes a lot like popcorn, and then it’s just full of goodness. I always make too many, but they are great in the lunchbox the next day.

Polenta & Corn Fritters

SERVES 4

Ingredients

• 360ml water

• ½ cup (85g) polenta

• ½ tsp salt

• ½ cup (80g) corn kernels (or your choice of small veges)

• ¼ cup finely chopped spring onions, plus extra, to serve

• 1 tbsp finely chopped parsley

• 1 garlic clove, crushed

• ⅓ cup (50g) plain flour

• ¼ tsp baking powder

• 1 egg, lightly beaten

• Vegetable oil, to deep fry

• Mayonnaise, tomato, spring onion and coriander, to serve

Method

Bring the water to the boil in a saucepan over medium heat. Add the polenta and salt, and cook, stirring constantly, until thick.

Take off the heat and stir in the corn, spring onion, parsley and garlic. Leave to cool.

Sift the flour and baking powder over, and add the egg. Season with salt and pepper, and stir to combine.

Half fill a large saucepan with oil and heat over medium-high heat.

Working a few at a time, scoop tablespoons of the mixture and gently drop into the hot oil. Cook for a few minutes, turning as needed, to a rich, golden brown colour. Drain on a paper towel.

Drizzle with mayonnaise and top with chopped tomato, spring onion and coriander to serve, if you like.

NOTE: For extra pop, serve with your favourite tomato relish, or with yoghurt or sour cream as a dip.

Recipes extracted from

Nostrana by Bri DiMattina.

Published by HarperCollins. RRP $55