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Ingredients
US|METRIC
4 SERVINGS
- 190 grams polenta cornmeal (; preferably the real stuff, not the ‘instant’ variety)
- all-purpose flour (75 g, 2½ oz/½ cup plain)
- 1 tsp. caster (superfine sugar)
- 3 tsp. baking powder
- 1/2 tsp. sea salt
- 1 tsp. Espelette pepper (ground, or chilli powder)
- 180 mL milk
- 1 egg
- 1 brown onion (small, finely diced)
- 8 spring onions (scallions, thinly sliced, including the green bits)
- 1 chilli (small green jalapeño, stem removed, then cut in half and very finely chopped)
- 3 Tbsp. flat leaf Italian parsley (thinly sliced)
- 500 mL canola oil (for shallow-frying)
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NutritionView More
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1280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1280Calories from Fat1150 |
| % DAILY VALUE |
| Total Fat128g197% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium760mg32% |
| Potassium1030mg29% |
| Protein12g |
| Calories from Fat1150 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber12g48% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium40% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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