Air fryer recipe · Sides
Crunchy Polenta Fries
Creamy-centred golden batons with a shatteringly crisp edge and a whisper of rosemary.
- 30 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 95kcal
- 4.8 gprotein
- 1.1 gcarbs
- 7.9 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked polenta3 cups
- Parmesan, grated1/2 cup
- Fresh rosemary1 tbsp
- Olive oil2 tbsp
- Black pepper1 tsp
Method
Set the polenta
Stir the parmesan and chopped rosemary into the warm polenta, then pour it into a lined tray about 2 cm thick. Chill for an hour until completely firm, because only a fully set slab will slice into fries that hold their shape.
Cut the fries
Turn the set slab out and slice it into chunky, chip-shaped batons. Keep them the same thickness so they cook at one pace, since thin ones would scorch before the chunkier fries crisp up.
Oil and season
Toss the fries gently with olive oil, black pepper and a little salt until lightly coated. Handle them with a soft touch, because the creamy centres are fragile and rough tossing snaps the batons before they cook.
Air-fry until crisp
Spread the fries in a single layer with space between them and cook at 200°C for 16 min, turning halfway. The gaps let hot air reach every side, so they turn deep gold and crackly instead of soft and pale.
