Polenta Fritters

Sometimes snacks can get boring. On one had you crave something salty and savory, or perhaps with a  little crunch, and it seems the same flavors keep repeating themselves over and over again. When “snack boredom” hits, its too easy for people to just reach for something quick that often isn’t healthy. I think I found a way to shake up snacking a little bit with these polenta fritters.

Polenta is a staple in Italian cuisine. With its rich corn flavor, polenta is versatile enough to pair with any meal. However, it can also be made into a savory snack with just a few simple ingredients.

These fritters can be made any size, but I prefer them bite size. The outside gets perfectly crisp while the inside is soft with a velvety texture. This snack provides about 9 grams of protein and fiber. It pairs well with a variety of dips or toppings like salsa, marinara sauce, carrot hummus, cheeses, or a dollop of low-fat sour cream. A batch of these fritters can be made in advance and reheated later, or they can be served warm and fresh from the griddle. Feel free to experiment with different toppings or add in additional vegetables like carrots diced super small or even peas. The possibilities are endless!

Polenta Fritters

Makes 14 to 16

  • 1 cup instant polenta
  • 1 cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cup plain Greek yogurt
  • 4 tablespoons extra virgin olive oil
  • ¼ cup natural maple syrup or honey
  • 2 eggs, separated
  • 1 10-ounce package of frozen yellow corn, thawed and drained
  • Vegetable oil spray for the griddle or skillet
  1. In a large bowl, combine polenta, whole wheat flour, baking powder and salt.
  2. In a medium bowl, whisk Greek yogurt, extra virgin olive oil, syrup or honey and egg yolks.
  3. Stir yogurt mixture into flour mixture and stir until combined.
  4. In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold into the batter gently. Fold in the thawed corn.
  5. Coat a griddle or large skillet with the vegetable spray over medium heat. Drop rounded tablespoons of batter onto the griddle or skillet and cook 3 to 4 minutes on each side until the fritters are golden brown and crisp. Transfer the fritters to a plate and keep warm or allow to cool and store in an airtight container in the refrigerator up to 1 week or freeze for up to 1 month.

Featured photo by Stefan Johnson

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