A high-kinetic, extruded pastry. A dense, boiled dough (pâte à choux style) is forced through a star-shaped nozzle into smoking oil, creating massive surface area for a shatteringly crisp exterior and a soft, steamy interior.
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water, butter, and salt; stir in flour to form a ball.
Transfer dough to a pastry bag with a star tip.
Extrude directly into 375°F oil in 6-inch lengths.
until golden brown and rigid.
Toss immediately in cinnamon sugar while hot.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
