Algerian polenta fritters are soft and creamy inside and crisp and golden outside. They are eaten hot, but you can prepare them in advance and reheat them. They are delicious.

　　

Ingredients

serves 8

　　4 1/2 cups milk

　　1 1/4 cup sugar

　　Few drops of vanilla extract

　　The grated rind of one lemon

　　1 1/2 cups quick-cooking cornmeal (polenta)

　　6 tablespoons butter, cut into pieces

　　5 eggs, lightly beaten

　　3/4 cup raisins

　　Flour

　　Vegetable oil for deep-frying

　　Confectioners’ sugar to sprinkle on

　　

Step 1

In a saucepan, bring the milk to the boil with the sugar, vanilla extract, and grated lemon rind. Stir in the cornmeal and keep stirring with a wooden spoon for 5–10 minutes.

　　

Step 2

Take off the heat, add the butter and eggs, and beat vigorously with the spoon until they are amalgamated with the polenta into a soft creamy mass. Add the raisins, and mix well. Then pour into a wide, oiled dish and let it cool.

　　

Step 3

When the polenta has firmed, take lumps the size of small tangerines and pat them into round, not-too-flat cakes. Put some flour on a plate and turn the polenta cakes in this to cover them all over.

　　

Step 4

Deep-fry in batches in 1 1/2 inches hot oil until golden, turning them over once. Serve hot, dusted with a little confectioners’ sugar.

　　

Variation

Step 5

For a polenta cake, pour the polenta mixture into an 11- or 12-inch oiled oven dish or tart pan and bake in a 350°F oven for 25 minutes, then put under the broiler until golden. Serve hot or cold, dusted with confectioners’ sugar. Cut into wedges.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf