Polenta Fries with Capers and Parsley Mayonnaise

Chef Peter Lute has published a new book: De kracht van kruiden. In it, he teaches you how to get the most out of your herbs and spices using sixty recipes. One of them is this recipe for polenta fries.

Method

Preheat a deep fryer with sunflower oil to 180 degrees. Bring the water to a boil in a saucepan. Once the water is boiling, sprinkle in the polenta while stirring. Gently cook the polenta until done, following the instructions on the package. Once it is cooked, remove the pan from the heat and stir in the cheese and butter.

When everything has been absorbed, add the lemon juice and zest, then immediately pour the polenta into a container to a thickness of 2 centimetres.

Leave the polenta to firm up in the refrigerator for a few hours. Cut it into fries. 2 x 2 x 10 centimetres is a good size. Bread the fries in this order: first coat them in flour, then egg white, and finally breadcrumbs (panko).

Start with the egg yolks in the food processor, then add the mustard and salt. Blend briefly, then add the vinegar. Add the parsley and capers and continue blending. Now slowly add the oil in a thin stream. Make sure you achieve a smooth emulsion. Keep the mayonnaise at room temperature.

Deep-fry the polenta fries at 180 degrees until golden brown and serve them in a chip bag or newspaper, with the parsley mayonnaise.

Alternatives

Tarragon or basil mayonnaise. The fries are excellent as a side dish with braised beef. Limburg-style with pickles or in the Indonesian rendang style.

De kracht van kruiden

Peter Lute.
€ 29,99
Carrera

Image: © Remko Kraaijeveld