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magazine fasteasyfresh fried polenta cheese fritters
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(59)
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Easy, cheesy, beautiful mozzarella fritters.
4.3
(4.32)
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Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
4.7
(4.71)
Easy
3.0
(3.2)
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
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A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.
4.0
(3.9)
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Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
4.0
(4)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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For the cook who loves breakfast for dinner.
5.0
(5)
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Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
5.0
(5)
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Thought there was no way to upgrade juicy, crispy cutlets? These thighs dredged in cheese crackers and paired with an herby ice-cold salad will change your mind.
5.0
(4.82)
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Not all pimento cheeses are created equal. Chef Justin Sutherland of Handsome Hog, and other popular restaurants across the Twin Cities, uses Tillamook Sharp Cheddar for maximum flavor in this southern staple made into a midwest mainstay.
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A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.
3.0
(3)
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A golden brown, lacy fritter filled with summer’s sweetest corn.
4.3
(4.29)
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A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
3.4
(3.37)
Easy
Easy
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Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.
4.6
(4.64)
3.0
(3)
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This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.
4.4
(4.43)
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You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4)
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3.5
(3.5)
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Also known as kremmudokeftedes.
4.0
(4)
Easy
3.6
(3.61)
Easy
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4.5
(4.5)