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Funchi frit (Funchi Frit): recipe illustration
Everyday meals

Funchi frit (Funchi Frit)

Fritters that are crisp on the outside and soft inside, made from fine cornmeal polenta. They traditionally accompany salt cod and stews, and are served very hot at breakfast or as a snack in Curaçao.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

461 kcal per serving

Protein
4 g
Carbohydrates
48.8 g
of which sugars
0.4 g
Fat
27.4 g
of which saturated fat
4.8 g
Fiber
1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Bring the salted water to the boil in a thick saucepan.
  2. Pour the cornmeal in a steady stream, whisking constantly to avoid lumps.
  3. Lower the heat and cook, stirring with a spatula, for 8 to 10 minutes, until you have a firm dough that pulls away from the sides.
  4. Off the heat, mix in the butter and the onion if using, then spread the dough on an oiled work surface to about 1 cm thick.
  5. Leave to cool for 10 minutes, then cut into sticks or rounds about 1 cm thick.
  6. Heat the oil to 170 °C in a deep fryer or a large saucepan; a small drop of dough should sizzle immediately.
  7. Fry the pieces in small batches for 3 to 4 minutes, until well golden.
  8. Drain on kitchen paper and serve straight away, lightly salted.

Variations and tips

Using what's easy to find. Fine polenta works perfectly; otherwise use packet polenta cornmeal, making sure it is not instant.

Cheese version. Add 80 g of grated Gouda to the hot dough for richer fritters.

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Original Ecomely recipe.