Combine polenta, flour, baking powder, bicarbonate of soda, sugar, paprika and ½ tsp salt in a large bowl. Make a well in the centre, add butter and rub in with your fingertips until mixture resembles coarse breadcrumbs. Add milk and egg, and stir until just combined. Stir in onion and season with pepper. Set aside for 30 minutes to rest.Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 6, gently drop tablespoonfuls of batter into the oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
As seen in Feast Magazine, Issue 12, pg102.
Photography by John Laurie