Polenta crumbed veggies with herb dressing
The tangy herb dressing adds zing to the crispy vegetables.
- 350 g mixed vegetables, such as broccoli, baby carrots and cauliflower
- 2 onions, sliced into rings
- 125 ml flour
- 5 ml salt
- 2,5 ml freshly ground pepper
- 250 ml polenta
- 125 ml grated hard Italian cheese (such as pecorino) or mature Cheddar cheese
- 3 eggs, whisked
- 20 g mixed fresh herbs
- 1 garlic clove, peeled
- Juice and grated zest of 1 lemon
- Pinch of salt
- 250 yoghurt
- Oil for deep-frying
- Sea salt
Cut the vegetables into smaller pieces, if necessary, then rinse them and the onion rings in a colander.
Season the flour with salt and pepper. Roll the vegetables in the flour. Lightly shake off any excess.
Coating – In a shallow dish, mix the polenta and grated cheese.
Roll the vegetables in the egg, then in the polenta mixture. Make sure they are evenly coated in crumbs.
Arrange the pieces on a plate, cover and chill in the fridge for at least 30 minutes.
Dressing – Blitz all the ingredients in a large jug using a stick blender.
To finish – Heat enough oil for deep-frying in a pot or saucepan and fry the vegetables in batches until they are crispy and lightly browned. Don’t overcook them as they will become mushy.
Drain the vegetables on paper towels, then season them with sea salt and serve them with the dressing.