Street Fryer · Fried Polenta Squares
Sgagliozze
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It's essentially fried leftover polenta — cornmeal is left to set solid overnight, then cut and fried, turning yesterday's dinner into today's street snack.
Sgagliozze are small rectangles of cooled, firm polenta, deep-fried until the outside turns crisp and golden while the inside stays soft. Bari's old-town street stalls sell them hot in paper cones, sometimes with just a sprinkle of salt.
Why it's made this way: It's classic cucina povera: cornmeal was cheap and filling, and frying leftover polenta squares turned nothing into something sellable on the street.
More from Italy
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Arancini (Fried Rice Balls)
Porchetta Sandwich
Lampredotto
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Campari
Mondeghili
Part of World of Street Food — 690 dishes from 118 countries.
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