With all the hype about Thanksgivukkah this year, I also received a challenge to post something that would be perfect for both Thanksgiving and Hanukkah - and it had to be made with some type of mashed food. I normally panic when I get this kind of requests, but this time it was really brainless. These pumpkin fritters are one of my favorite recipes, and always a huge hit with guests.
Maize polenta is creamy, delicious and filling, and for centuries represented the main staple in the poor, everyday cuisine of a large part of Northern Italy. Once it cools off and hardens, it can be recycled into a variety of dishes, from a "pasticcio" with meat or cheeses, to a cake, to these savory fried sandwiches (a classic Jewish Italian recipe, and perfect for Hanukkah). If you don't like anchovies ( I LOVE them!), you can replace them with smoked cheese.
- 1 cup polenta (finely ground or quick cooking)
- salt (about 1 tsp)
- water to make polenta (follow instruction on the package, or about 3 cups)
- 12 anchovies (salt packed is better, but oil-packed is OK))
- 4-5 tbsps extra-virgin olive oil to make anchovy paste
- 1 clove garlic (whole)
- dredging flour
- 3 eggs
- olive oil for frying