Polenta fritters – Sgagliozze

Sgagliozze finished dish

Sgagliozze finished dish

Bari crestSgagliozze. From Bari. They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”. One of the exceptions is this dish from Bari. It is often available as a street food, especially in the old town. Many thanks to Memma for the recipe. She says they are her husband Michele’s favourite.

  • 250g polenta flour, the quick cooking kind is fine.
  • 1 l water
  • salt
  • oil for deep-frying
Sgagliozze ingredients

Sgagliozze ingredients

Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.

Sgagliozze cooking polenta

Sgagliozze cooking polenta

When it is cooked (follow the instructions on the packet) pour it onto a board and form it into a thick rectangle. Let it cool down.

Sgagliozze cooked polenta

Sgagliozze cooked polenta

Cut the polenta into squares about 2cm thick. Allow them to dry out a little.

Sgagliozze sliced

Sgagliozze sliced

Fry the sgagliozze in very hot oil until crispy.

Sgagliozze frying

Sgagliozze frying

3 thoughts on “Polenta fritters – Sgagliozze

  1. Ah polenta! This is one of the many ways my Nana made it. I got stuck in a Southern state & have to order my extra fine unleavened cornmeal or instant polenta from Amazon. Grits are just no substitute to my pallette of cheap, delicious comfort food.

      • Isn’t it though? And it just doesn’t have the versatility that polenta does. I suppose it could but it would end up having the texture of the sad pan of polenta my second eldest swore he could make on his own. Yes, I made him eat it with every meal until it was gone. My Nana, Papa, Nona & Poppy (he was a chef at The Rose Hotel in Chicago before the original burned) would have all haunted my dreams for not making him eat his mistake. LOL!

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