Air fryer recipe · Sides
Crispy Polenta Fries
Firm polenta sliced into batons and air fried until the outside turns crisp.
- 13 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 1.7 gprotein
- 9.7 gcarbs
- 14.0 gfat
- 0.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- polenta1 tube chilled, sliced into fries
- oil2 tbsp
- semolina2 tbsp
- paprika1/2 tsp
- salt1/2 tsp
Method
Cut the polenta
Slice the chilled polenta tube into finger-sized fries, each about the width of a thumb. Keep them the same size so they cook at the same rate and none turn soft while others crisp up. Cold polenta holds its shape best, so slice it straight from the fridge.
Coat the fries
Toss the polenta fries with the oil until every side carries a thin, even film. The oil is what lets the surface dry out and turn crisp in the hot air, and it stops the soft polenta from sticking to the basket.
Add the crumb layer
Sprinkle the semolina, paprika and salt over the oiled fries and toss gently so the pieces do not break. The gritty semolina forms a rough coat that fries into a light, crunchy shell around the smooth centre.
Air fry until crisp
Arrange the fries in a single layer with a little space between them so hot air reaches every side. Air fry at 200°C for 13 min, turning halfway, until they are golden and crisp with tender centres.
