Umami polenta chips with citrus mayo

Total time20 mins

5 minspreparation time

15 minscooking time

180-240 minswaiting time

French fries without potatoes? Yes, it's possible! Our umami polenta fries (chips) made from polenta are the proof. Kikkoman Soy Sauce and Kikkoman Ponzu Lemon add a great depth of flavour, with the latter shining in the citrus mayo.

Ingredients

10 portion(s)

For the chips:

1 litre

water or vegetable stock

400 g

polenta

75 g

grated parmesan

15 g

truffle paste

55 ml

Kikkoman Naturally Brewed Soy Sauce

2 g

ground pepper

Sunflower oil for frying

For the citrus mayo:

100 g

whole egg

10 g

lemon zest

12 g

orange zest

60 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

10 g

finely chopped garlic

5 g

salt

700 ml

sunflower oil

In addition:

lemon wedges

10 g

smoked salt flakes

Allergens:

Egg, lactose, soy, gluten

Total weight per portion:

215 g

Weight per ingredient:

Polenta chips, approx. 136 g Citrus mayo, approx. 78 g Smoked salt + lemon wedge garnish, approx. 1 g

Preparation

Step 1

Bring the water or vegetable stock to the boil in a pan. Gradually whisk in the polenta to avoid lumps. Simmer on a low heat for approx. 10 minutes, stirring occasionally and season with the Kikkoman Soy Sauce, pepper, parmesan cheese and truffle paste.

Step 2

Pour the polenta onto a 1/1 gastro baking tray lined with greaseproof paper, spread it out and cool in the fridge for 3-4 hours.

Step 3

Add the egg, lemon zest, orange zest, Kikkoman Ponzu Lemon, garlic and salt to a blender and mix briefly. Run the blender on the lowest setting and pour in the oil in a thin stream until a thick, creamy mayonnaise is formed.

Step 4

Once the polenta mixture has set, cut into chips (approx 1.5 cm thick) with a sharp knife and deep-fry in hot oil at 175 °C for 5 minutes until golden brown.

Step 5

Serve the chips topped with the mayo, lemon wedges and smoked salt.

Tip:

For a crispier result, freeze the polenta chips before frying; then they can also be prepared in larger quantities. Fry twice for even crispier chips.

Recipe-ID: F1042

Recipe as PDF

Download PDF

Share with colleagues