I’m obsessed with my Air Fryer and always trying to think of new ways of using it. This recipe is multi step but SO worth it! My husband and I devoured this entire recipe in a night! Perfect for party snacks, appetizers or fun sides. I’m so sure they will be loved by adults and kids alike! The best part is that you can make the polenta in advance and do the air frying on the day you want to eat the dish!
Ingredients for Polenta
1 cup polenta
2 1/2 cups vegetable broth
1 tsp garlic powder
1 tsp onion powder
2 Tbsp Nooch (Nutritional Yeast)
In a medium saucepan bring the broth to a boil and add spices and polenta and simmer and STIR frequently to avoid clumping. Simmer 5 min or until the polenta thickens considerably. Pour the mixture into an 8x8 pan lined with parchment paper and refrigerated until set (2 hours or overnight)
Ingredients for Crispy Coating
1/2 cup aquafaba (chick pea water)
1/2 cup gluten free all purpose flour (I use Bobs Red Mill)
2 tsp Everything Spice mix (optionally replace this with any seasoning you’ d like)
1 cup gluten free panko crumbs
1 tsp everything spice
When you’re ready to fry your polenta simply remove it from the fridge and slice it into 1/2” thick fries. In three shallow small dishes gather your dipping layers. Dip each polenta fry into each mixture in the order below and then load them into your air fryer and spray with spray oil. Air fry at 390 degrees for 10 minutes, flip and spray the other side and fry for an additional 8-10min or until golden brown and crispy.
flour and 2tsp everything spice
panko and everything spice/salt/pepper
These fries are perfect in any condiment or dipping sauce you want to try out! I’ve tried them with chipotle dip or simple dijon mustard and they are divine!