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Polenta crumbed veggies with herb dressing


Polenta crumbed veggies with herb dressing

Ingredients 15
Servings 4-6
Time 50 min

Ingredients

  • 350
    g
    mixed vegetables, such as broccoli, baby carrots and cauliflower
  • 2
    onions, sliced into rings
  • 125
    ml
    flour
  • 5
    ml
    salt
  • 2,5
    ml
    freshly ground pepper
  • 250
    ml
    polenta
  • 125
    ml
    grated hard Italian cheese (such as pecorino) or mature Cheddar cheese
  • 3
    eggs, whisked
  • 20
    g
    mixed fresh herbs
  • 1
    garlic clove, peeled
  • Juice and grated zest of 1 lemon
  • Pinch of salt
  • 250
    yoghurt
  • Oil for deep-frying
  • Sea salt
 

Method

 

Cut the vegetables into smaller pieces, if necessary, then rinse them and the onion rings in a colander.

Season the flour with salt and pepper. Roll the vegetables in the flour. Lightly shake off any excess.

Coating – In a shallow dish, mix the polenta and grated cheese.

Roll the vegetables in the egg, then in the polenta mixture. Make sure they are evenly coated in crumbs.

Arrange the pieces on a plate, cover and chill in the fridge for at least 30 minutes.

Dressing – Blitz all the ingredients in a large jug using a stick blender.

To finish – Heat enough oil for deep-frying in a pot or saucepan and fry the vegetables in batches until they are crispy and lightly browned. Don’t overcook them as they will become mushy.

Drain the vegetables on paper towels, then season them with sea salt and serve them with the dressing.

 

 

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2019-09-05 16:20
 
 
 
 
 
 
 
 
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