Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rehydrate 0.2 grams of saffron threads in 2 tablespoons of warm vegetable broth for 10 minutes to infuse their flavor.

2. 2

   Bring 4 cups of vegetable broth to a boil in a large pot, then slowly whisk in 1 cup of yellow cornmeal, stirring constantly to prevent any lumps from forming.

3. 3

   Reduce the heat to low, stir in the saffron-infused broth, and cook the polenta for 15 minutes, stirring occasionally, until it becomes thick and creamy.

4. 4

   Remove the polenta from heat and stir in 2 tablespoons of unsalted butter, 1/2 cup of grated Pecorino Romano cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until all ingredients are well combined.

5. 5

   Spread the saffron polenta mixture evenly onto a baking sheet lined with parchment paper to a thickness of about 1/2 inch, then refrigerate for at least 30 minutes until the polenta is firm enough to handle.

6. 6

   Cut the chilled polenta into 2-inch squares or your desired fritter shapes using a sharp knife.

7. 7

   Dredge each polenta fritter first in 1/2 cup of all-purpose flour, then in 2 beaten large eggs, and finally coat thoroughly with 1 cup of fine breadcrumbs to ensure an even crust.

8. 8

   Heat 4 cups of frying oil in a deep pot to 350°F (175°C), then carefully deep-fry the fritters in batches for 3-4 minutes per side, or until golden brown and crispy, draining them on paper towels before serving.