Name: Polenta and parmesan crusted fritters
Cook time: 45 min
Total time: 45 min
Ingredients: 1 kilogram bintje potatoes, peeled, chopped coarsely; 100 gram prosciutto, chopped finely; 1 medium red onion (170g), sliced thinly; 150 gram fennel bulb, sliced thinly; 1 egg, beaten lightly; 1/3 cup (50g) plain flour; 1/3 cup (55g) polenta; 1/2 cup (40g) finely grated parmesan cheese; 1/4 cup (60ml) olive oil

Ingredients

1 kilogram bintje potatoes, peeled, chopped coarsely

100 gram prosciutto, chopped finely

1 medium red onion (170g), sliced thinly

150 gram fennel bulb, sliced thinly

1 egg, beaten lightly

1/3 cup (50g) plain flour

1/3 cup (55g) polenta

1/2 cup (40g) finely grated parmesan cheese

1/4 cup (60ml) olive oil

Method

1.Boil, steam or microwave potatoes until tender, drain. Mash potatoes in large bowl, stir in prosciutto, onion, fennel, egg and flour.

2.Using floured hands, shape potato mixture into eight patties, coat in combined polenta and cheese.

3.Heat oil in medium frying pan, cook patties, in batches, until fritters are browned both sides. Drain on absorbent paper.

You can also use coliban or lasoda potatoes for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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