Makes about 3 portions

INGREDIENTS

• 470g Vannella Scamorza Affumicata
• 100g Rice Flour
• 2 Eggs
• 2 Tbs Water
• 200g Fine Polenta
• Pinch of salt
• Pinch of pepper
• 1L Rice bran oil for frying
• Tomato relish for serving (store bought)

METHOD

1. Cut scamorza into 15mm chips (see note)
2. Place rice flour, eggs, polenta in separate bowls
3. Season rice flour with salt & pepper
4. Dust scamorza in flour and shake off excess
5. Roll in eggs to coat
6. Roll in polenta to get an even cover, shake of excess and repeat with remaining chips
7. Heat oil to 170℃ in a pot or deep frying pan
8. Deep fry scamorza in batches until golden. Drain on paper towel
9. Serve with side of tomato relish

For best results, leave cut scamorza uncovered in fridge on a tray for 3-4 hrs prior to crumbing

CHECK OUT OUR SCAMORZA THAT WAS USED IN THIS RECIPE

SCAMORZA