Photograph of the finished Sgagliozze

Italy · Bột ngô chiên giòn Sgagliozze

Sgagliozze

50 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cornmeal polenta Cornmeal polenta 520 g
  • Photograph of Salt Salt 24 g
  • Photograph of Oil Oil 1 l
  • Photograph of Coarse salt Coarse salt 20 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Dried thyme leaves Dried thyme leaves 12 g
  • Photograph of Olive oil Olive oil 60 ml

Method

  1. 1 Sprinkle polenta powder into 600 ml of boiling salt water and stir continuously for 30 minutes over low heat.
  2. 2 Pour the mixture onto a tray in a layer exactly 1 cm thick, then let it cool and refrigerate for 4 hours.
  3. 3 The dough should be cold and firm; if it's warm and soft, it will fall apart immediately upon contact with the oil.
  4. 4 Cut the diamond shape with sides measuring 6 cm, then blot the cut surfaces dry with paper towels.
  5. 5 Deep-fry at 180 degrees for 4 minutes until the crust is crispy and puffy, while the inside remains soft and creamy.
  6. 6 Sprinkle with coarse salt, pepper, and thyme, then drizzle with a little olive oil and eat while hot.

With an appliance

  • Air fryer 45 min

    Replace step 5: spray evenly with oil, then heat in a 200-degree hot air oven for 16 minutes, flipping at minute 9; the crust will be crispy but thinner than deep-fried.

Start cooking