SGAGLIOZZE: How to Make Apulian POLENTA FRITTERS

This apulian polenta fritters recipe (sgagliozze) turns simple cornmeal into crispy, golden squares, fried until crunchy and finished with a sprinkle of coarse salt. They are a beloved Bari street food, easy to make at home, and the recipe makes about 20 to 25 pieces, perfect as an appetizer with drinks.

Tips:

• Consistency of polenta: Be sure to cook the polenta well until it becomes thick and smooth. If it is too runny, the grits will be difficult to handle.
• Oil temperature: It is essential to maintain the right oil temperature. If the oil is too hot, the sgagliozze may burn on the outside before cooking. If the oil is too cold, they may absorb too much oil and become greasy.
• Serving Ideas: The sgagliozze should be served immediately, when they are hot and crispy. Serve as an appetizer or a side dish with meats.
• Season right away: Sprinkle with coarse salt the moment the sgagliozze come out of the oil, while they are still hot enough for it to stick. For variety, add a pinch of black pepper, grated cheese (Parmigiano or Pecorino), or a sprinkling of paprika.
• Dip it: Sgagliozze are traditionally served simply with salt, but they also pair well with tomato sauce, garlic sauce, or a spicy arrabbiata sauce.

Serving Suggestions:

• Serve Sgagliozze pugliesi with a cold drink such as beer or sparkling wine. They are perfect for a summer party or as part of an Italian-themed meal.
• You can also serve them alongside a fresh salad or dress them with balsamic vinegar or a squeeze of lemon for an extra touch of flavor.

Apulian Sgagliozze Recipe

Crispy fried polenta squares from Puglia, seasoned with coarse salt, a classic Apulian street food.

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Course Appetizer

Cuisine Italian

Servings 20

Calories 80 kcal

Ingredients

  

• 1 cup cornmeal preferably medium or coarse grind
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon olive oil for the polenta
• Vegetable oil for deep frying
• Optional: A pinch of black pepper or grated cheese (Parmigiano or Pecorino), or a sprinkle of paprika for added flavor
• Coarse salt for seasoning

Instructions

 

Prepare the polenta.

• In a large pot, bring 4 cups of water to a boil . Add 1 teaspoon salt and 1 tablespoon olive oil to the water to flavor the polenta.
• Gradually add the cornmeal, taking care to stir continuously to prevent lumps from forming. The mixture will begin to thicken as it is stirred.
• Lower the heat and continue to cook the polenta for about 10 to 15 minutes, stirring often, until it becomes thick, smooth and pulls away from the sides of the pot.
• Once cooked, remove the pot from the heat and let the polenta cool for 10-15 minutes.

Shape the polenta

• Once the polenta has cooled enough to handle, transfer it to a baking sheet or large plate. Spread it out evenly, forming a layer about a foot thick. You can smooth the surface with a spatula.
• Let it cool completely at room temperature, or put it in the refrigerator to chill and firm up more quickly.
• Once completely cooled and firmed up, cut the polenta into rectangular or square pieces. You can also cut it into strips or triangles, depending on your preference.

Heat the oil for frying

• In a deep frying pan or pot, heat enough vegetable oil to cover the polenta pieces. Try to get about 2-3 inches of oil and heat it to 350°F (175°C). A frying thermometer can help you monitor the temperature.
• To check if the oil is ready, drop a small piece of polenta into the oil: if it sizzles immediately, the oil is hot enough.

Frying the Sgagliozze

• Working in batches, carefully lower the polenta pieces into the hot oil, being careful not to overcrowd the pan. Fry the pieces for about 2-4 minutes, or until golden brown and crispy on all sides.
• With a slotted spoon, remove the sgagliozze from the oil and place them on a plate lined with paper towels to drain excess oil.

Season and serve

• While the sgagliozze are still hot, sprinkle them immediately with coarse salt for a classic, flavorful finish.
• For an extra touch, you can add a pinch of black pepper, or grated cheese (such as Parmigiano or Pecorino), or even a sprinkling of paprika for a smoky touch.

Optional: Serve with accompanying sauce.

• Although sgagliozze are traditionally served simply with salt, you can pair them with an accompanying sauce such as tomato sauce, garlic sauce or even a spicy arrabbiata sauce to enhance the flavor.

Notes

This recipe makes about 20-25 Sgagliozze (If you cut the polenta into squares or rectangles (1-inch pieces)

Keyword apulian polenta fritters, fried polenta, sgagliozze

Sgagliozze FAQs

Can I make the polenta ahead of time?
Yes. Cook the polenta, let it set and firm up, then refrigerate it (unfried) for up to 3 days, or freeze it, before slicing and frying.

Can I make sgagliozze ahead and reheat them later?
They are best fried and eaten fresh, since the crisp crust does not hold up well once refrigerated. Fry them just before serving.