Crispy Polenta Veggie Fries

Name: Crispy Polenta Veggie Fries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup zucchini, diced; 1 cup red bell pepper, diced; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; Cornstarch for coating

Highlighted under: Healthy & Light

I absolutely love making crispy polenta veggie fries at home! The crunchy exterior and the soft, fluffy center create a dreamy texture that's simply irresistible. I often swap in different veggies based on what I have on hand, adding a personal touch to each batch. It’s a fun and tasty way to incorporate more vegetables into our meals while enjoying the satisfying crunch of fries. Plus, they are easy to make and can serve as a delicious side or a snack at gatherings.

Created by

Amber Walsh

Last updated on 2026-01-15T12:31:14.103Z

When I first attempted making polenta veggie fries, I was amazed by how simple it was to create something so satisfying. The crispy texture is achieved by frying them after baking, a tip I discovered through trial and error. If you let the polenta cool completely, it firms up beautifully, making it easy to slice.

Using a variety of vegetables not only adds color but also a unique flavor to each fry. My favorite combination includes zucchini and bell peppers. The fun part is experimenting with different spices, ensuring that each batch is a delightful surprise!

        Why You'll Love These Fries
        Unique texture that combines crunch and fluffiness
Endless vegetable variations for personalized taste
Perfect as an appetizer or snack for parties
Easily made ahead and reheated for convenience

      

Choosing the Right Vegetables

When making crispy polenta veggie fries, the type of vegetables you use can greatly influence the outcome. While zucchini and red bell pepper are great choices because they add moisture and flavor, you can easily swap them for other veggies like carrots, broccoli, or even sweet potatoes. Just remember that firmer vegetables like carrots will need a slightly longer cooking time to ensure they soften adequately in the polenta.

For a pop of color and added nutrition, consider incorporating ingredients like spinach or shredded carrots. If opting for leafy greens, sauté them briefly before mixing them into the polenta to prevent excess moisture from compromising the fry's crispiness. The key is to balance the moisture content so your fries maintain their delightful crunch.

Mastering the Frying Technique

The frying technique plays a crucial role in achieving that golden, crispy exterior. It’s essential to heat the oil to the right temperature—typically around 350°F (175°C)—to ensure the fries cook quickly and develop a crunchy texture without absorbing too much grease. If you're unsure, use a frying thermometer or drop a small piece of polenta into the oil; if it sizzles immediately, you’re good to go!

Fry the polenta in batches to avoid overcrowding in the pan, which can lower the oil temperature and result in soggy fries. Each batch should take about 5 minutes per side, and don’t forget to drain them on paper towels afterwards. This helps eliminate excess oil and keeps your fries crispy until serving.

Ingredients

For the Polenta Fries

1 cup polenta
4 cups vegetable broth
1 cup zucchini, diced
1 cup red bell pepper, diced
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Cornstarch for coating

Feel free to adjust the seasoning based on your preferences!

Instructions

Cook the Polenta

In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Cook for about 10 minutes until thickened.

Mix in Vegetables and Spices

Stir in the diced zucchini, bell pepper, olive oil, garlic powder, onion powder, salt, and pepper. Mix thoroughly.

Spread and Chill

Pour the polenta mixture into a greased baking dish, smoothing it out evenly. Allow it to cool at room temperature for at least 30 minutes, or refrigerate until fully set.

Cut and Coat

Once set, cut the polenta into fry shapes and lightly coat each with cornstarch.

Fry the Polenta Fries

In a frying pan, heat oil over medium-high heat. Fry the polenta fries in batches until golden and crispy on all sides, about 5 minutes each side.

Serve and Enjoy

Drain on paper towels, season with more salt if desired, and serve hot.

These fries are best enjoyed fresh but can be stored in an airtight container for a few days.

Pro Tips

For an extra kick, consider adding paprika or cayenne pepper to the polenta mixture before chilling.

Serving Suggestions

These crispy polenta veggie fries can be served in a variety of ways that amplify their flavor. Consider pairing them with a zesty dipping sauce like a homemade garlic aioli or a spicy sriracha mayo for an extra kick. This not only enhances the dish but also caters to different taste preferences at gatherings.

You can also serve them alongside a fresh salad or as a side dish with grilled meats or fish, adding a delightful contrast in textures. Their vibrant colors will brighten up any plate, making them visually appealing as well as delicious.

Storage and Reheating Tips

If you have leftover polenta fries, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 400°F (200°C) for about 10-15 minutes until they regain their crispiness. Avoid microwaving, as this will make them soft instead of crispy.

To make ahead, prepare the polenta mixture as directed and chill it until fully set. You can then cut and coat the fries, saving the frying step for just before serving. This makes hosting a breeze, letting you focus on enjoying your time with friends and family.

Questions About Recipes

→ Can I use instant polenta?

Yes, but cook it according to package instructions for the best results.

→ Can I bake these instead of frying?

Absolutely! Bake them at 425°F (220°C) for about 25 minutes, flipping halfway for crispiness.

→ What other vegetables work well?

Carrots, sweet potatoes, or even spinach can be delicious alternatives!

→ How do I store leftovers?

Store in an airtight container in the fridge for 3-4 days, reheating in the oven for best texture.