Traditionally at Hanukkah we make fried foods to commemorate the miracle of the oil that burned in the temple for 8 days, when it was supposed to last much less time. I love our latkes and our sufganiyot (jelly doughnuts) but eight days is a long time to keep eating potato pancakes. I will be making Polenta medallions which are dipped in an egg batter and fried. This is a savory recipe for when you’ve had a enough of the sweet stuff. This recipe is great for Hanukkah and any other time of the year.
- 1 bar of polenta
- 4 eggs separated
- Dash of salt
- 1/2 cup diced onion
- Canola oil for frying
- 3 diced tomatoes
- 1 Tbsp. Chili flakes (optional)
- 1/2 Tsp. Saffron threads dissolved in 1/4 cup warm water
Slice polenta bar in 1/4″ circles, and then cut each circle into 4 quarters, set aside. With a hand mixer beat egg whites with a dash of salt until stiff peaks form. Add in the egg yolks and beat thoroughly.In a large frying pan heat about 1/4 cup oil over medium heat. Dip each piece of polenta into the egg batter and add to the hot oil, when it is browned turn over and brown the other side. Add a oil as necessary. When each piece is browned on all sides remove to paper towel to drain. Add the onions to the still hot leftover oil in pan, and fry until translucent. Add diced tomatoes and chili flakes cook for about 3 minutes mixing constantly. Add the dissolved saffron threads and water. Bring to a simmer for about another four minutes, then add salt to taste. Place browned polenta medallions in an oven safe serving dish, and cover evenly and generously with the tomato sauce. Serve immediately or place in a warm oven before serving.