Golden Crispy Vegan Polenta Fries

Plantiful Palate
2 days ago
6 min read

There are some vegan snacks that disappear from the table before anyone has time to sit down. Crispy polenta fries are one of those, golden on the outside, soft and creamy in the middle, perfect for dragging through a cool garlicky dip. They look like something you would order at your favourite restaurant, but they are secretly very simple to make at home. You cook a pan of soft polenta, let it set, then slice and crisp it until every edge is crunchy and speckled with salt and herbs.

This is the kind of vegan recipe that shows how versatile vegan recipes can be. A humble pot of cornmeal turns into a platter of fries that feel special enough for dinner parties but relaxed enough for movie night. The creamy dip brings balance, with lemon, herbs and a gentle garlic warmth that keeps you going back for more. Serve these as part of a Christmas menu as the vegan appetisers, or alongside a big salad or soup for a cosy supper. They sit naturally within both vegan recipes and lacto vegetarian recipes, making them perfect for sharing.

Recipe:

Serves: 4

Prep time, 20 minutes, Plus 15 mins chilling
Cook time, 20 minutes
Total time, 55 minutes (including chilling)

Ingredients:

For the polenta fries

900 ml vegetable stock or water
160 g quick cook polenta or fine cornmeal
2 tbsp vegan butter or 1 tbsp olive oil
3 tbsp nutritional yeast
½ tsp fine sea salt, plus more to finish
Black pepper to taste
1 tbsp finely chopped fresh parsley, plus extra to garnish
2 to 3 tbsp neutral oil for shallow frying

For the herby garlic dip

120 ml thick vegan yogurt or vegan creme fraiche
2 tbsp vegan mayonnaise
1 small clove garlic, very finely grated
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp finely chopped fresh parsley or chives
¼ tsp dried oregano or mixed herbs
Pinch of salt and black pepper, to taste

Method:

Line a medium baking tray or dish, roughly 20 by 25 cm, with baking paper, letting it overhang the sides so you can lift the set polenta out later.
Bring the stock to a gentle boil in a medium saucepan. Rain in the polenta while whisking constantly so no lumps form. Turn the heat to low and cook for 3 to 5 minutes, whisking often, until thick and smooth.
Stir in the vegan butter, nutritional yeast, salt, pepper and chopped parsley. Taste and adjust the seasoning. The polenta should be well seasoned at this stage, creamy with a gentle savoury flavour.
Pour the hot polenta into the lined tray and spread it evenly with a spatula. Smooth the top and tap the tray lightly on the counter to level it out. Leave to cool at room temperature for 20 minutes, then chill in the fridge for at least 30 minutes until firm.
While the polenta chills, make the dip. Stir together vegan yogurt, mayonnaise, garlic, lemon juice, lemon zest, parsley or chives, oregano, salt and pepper until smooth. Taste and adjust with more lemon or herbs if you like. Chill until ready to serve, it will thicken slightly.
Once the polenta is firm, lift it out onto a board using the baking paper. Slice into chips around 1.5 cm thick. You should have sturdy fries that hold their shape when lifted.
Heat a large non stick frying pan over medium heat and add enough oil to thinly coat the base. When the oil looks hot and shimmery, add a layer of polenta fries, leaving space between them. Fry for 3 to 4 minutes on each side until crisp and deep golden, turning gently with tongs.
Transfer the cooked fries to a plate lined with kitchen paper and sprinkle immediately with a little extra salt and a pinch of parsley. Repeat with the remaining fries, adding more oil as needed. Serve warm with the chilled herby garlic dip on the side.

Additional Tips:

Cook the polenta until it pulls away from the sides of the pan and feels thick and glossy. This helps it set firmly for clean slices.
Chill the polenta fully before frying. If it feels soft or warm, give it more time in the fridge so the fries hold their shape and crisp beautifully.
Use a sharp knife or lightly oiled knife when cutting the polenta to get neat, even fries.
Do not overcrowd the pan. Fry in batches so each fry gets enough contact with the hot oil for a crisp crust.
For extra flavour, sprinkle the hot fries with a pinch of smoked paprika, garlic powder or finely grated lemon zest.
These make a great base for sharing platters. Serve them with olives, roasted vegetables or other vegan appetisers

Alternative Cooking Methods:

Air fryer method, spray the polenta fries lightly with oil and cook at 200°C for 12 to 15 minutes, turning once, until crisp and golden.
Oven baked fries, arrange fries on a lined tray, brush with oil and bake at 220°C, fan 200°C, for 20 to 25 minutes until golden, turning halfway.
Make ahead, prepare and chill the polenta slab up to 2 days in advance, then slice and fry just before serving.
Extra cheesy flavour, add an extra tablespoon of nutritional yeast to the polenta or stir in a little finely grated vegan cheese.

Allergy information / alternatives:

Gluten free, the recipe is naturally gluten free. Check that your stock and vegan yogurt are certified gluten free.
Nut free, made without nuts. Choose nut free yogurt or mayonnaise if needed.
Soy free, use soy free vegan butter and mayonnaise, and check stock labels.

Nutritional Information (per serving):

Calories: 320
Protein: 9 g
Carbohydrates: 38 g
Fat: 14 g
Sugar: 2 g
Salt: 1.3 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan recipes explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based vegan recipes at home that are easy, accessible, and full of flavour.

Vegan Polenta Fries FAQs

❓ What makes these crispy polenta fries a good choice for vegan appetisers?

They are crunchy on the outside, soft inside and perfect for dipping, which makes them ideal finger food. They look impressive on a platter and fit naturally into any spread of vegan appetisers.

❓ Can I make polenta fries without deep frying?

Yes, you can use an air fryer or oven bake them. Both options keep the fries crisp with much less oil while still giving that satisfying crunch.

❓ How do I stop my polenta fries from falling apart in the pan?

Cook the polenta until thick, then chill it until very firm. Slice gently and use a hot pan with enough oil so the fries seal quickly and keep their edges.

❓ Can I prepare these vegan polenta fries in advance for a party?

You can make the polenta slab up to two days ahead and store it in the fridge. Slice and fry just before serving so the fries are hot and crisp for your guests.

❓ What can I serve with crispy polenta fries besides the herby garlic dip?

Try them with tomato based dips, salsa verde, or a spicy vegan mayo. They also pair beautifully with soups and salads from the vegan recipes collection at Plantiful Palate.

❓ Can I add extra flavour directly into the polenta mixture?

Absolutely. Stir in crushed garlic, smoked paprika, dried herbs or finely chopped rosemary while the polenta cooks to build layers of flavour.

❓ How long do leftover polenta fries keep and how should I reheat them?

Store leftovers in the fridge for up to two days. Reheat in an air fryer or hot oven until warmed through and crisp again.

❓ Are crispy polenta fries naturally gluten free?

Yes, polenta is made from corn so it is naturally gluten free. Just make sure your stock and seasonings are also gluten free.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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