Air Fryer Recipe
Crispy Polenta and Mushroom Balls
These crispy polenta and mushroom balls are a treat, reminiscent of arancini but with a unique twist. The air fryer is perfect for this dish, ensuring a beautifully browned crust without the need for deep frying, while keeping the inside moist and flavourful.
Ingredients
- 125g instant polenta, plus 35g extra for coating
- 500ml vegetable stock, hot
- 20g unsalted butter, or 1 tbsp olive oil
- 250g chestnut mushrooms, finely chopped
- 1 small shallot, very finely chopped
- 2 garlic cloves, crushed
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
- 25g dried porcini, soaked in 150ml boiling water for 15 minutes, drained and finely chopped (or use 100g extra chestnut mushrooms if unavailable)
- 40g Parmesan or vegetarian hard cheese, finely grated
- 1 medium egg, beaten
- 45g plain flour
- 70g panko breadcrumbs (or fresh white breadcrumbs dried for 5 minutes in a low oven)
- 1 tbsp finely chopped parsley
- ½ tsp fine sea salt, plus more to taste depending on the stock
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil, for misting or brushing
- Optional: ½ tsp smoked paprika or ¼ tsp chilli flakes for warmth
- To serve: lemon wedges, garlic yoghurt, tomato sauce or a quick herb mayonnaise
Method
- Cook the mushrooms: In a wide frying pan, combine chestnut mushrooms, shallot, garlic, thyme, and soaked porcini with butter or olive oil. Cook over medium-high heat for 8–10 minutes until dark and glossy. Season with black pepper and salt if needed, then cool for 5 minutes.
- Simmer the hot stock in a saucepan, gradually whisk in 125g instant polenta. Cook for 2–3 minutes until thick. Remove from heat, stir in mushroom mixture, Parmesan, parsley, and optional spices. Cool for 3 minutes, then stir in half the beaten egg.
- Spread mixture in a shallow tray, smooth to 2cm deep, and chill for 30–45 minutes until firm. Alternatively, freeze for 15 minutes without solidifying.
- Prepare three bowls: one with plain flour, another with remaining beaten egg mixed with 1 tbsp water, and a third with panko and extra 35g polenta.
- Form 20 walnut-sized balls from the chilled mixture. Roll lightly between damp hands, coat in flour, dip in egg, then roll in panko-polenta mix. Place on a plate.
- Preheat air fryer to 190°C for 3 minutes. Lightly mist or brush balls with olive oil. Arrange in a single layer in the basket.
- Cook at 190°C for 10–12 minutes, turning or shaking gently after 7 minutes, until golden and crisp. Rest for 3 minutes before serving.
Nutrition
Calories: 250
