These air-fried polenta fries are easy to make, crunchy, tasty, and addictive. I made my first batch as an experiment, and because they turned out so well, I immediately went out and bought another tube. Serve with your favorite dipping sauce or ketchup.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- 3 cups all-purpose flour
- 2 cups powdered sugar
- 1 cup finely chopped nuts
- ¼ teaspoon salt
- 2 cups unsalted butter, cold and cubed
- 1 cup all-purpose flour, or more as needed
- ¾ cup white sugar
- ½ cup unsalted butter, cubed
- 1 ½ cups strawberry jam
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, nuts, and salt for base in a large bowl. Add butter and cut in with a pastry blender until mixture resembles cornmeal.
- Transfer mixture to a 12×18-inch baking sheet and flatten with the palm of your hand into an even layer. You do not need to butter the pan; the dough has enough butter in it so it will not stick.
- Bake in the preheated oven for 20 minutes. Remove from the oven and let cool for 15 minutes. Leave oven on.
- Meanwhile, combine 1 cup flour and sugar for topping in a bowl. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs; you do not want big clumps of butter.
- Spread jam over the cooled base layer, then sprinkle on the topping mixture. Return to the oven and bake until topping is golden brown, 10 to 15 minutes.
- Let cool for 15 minutes before cutting into 24 bars.
- You can use any kind of jam. I like apricot, personally.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 13 g |
| Sodium | 27 mg |
| Sugars | 29 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Really tasty recipe, but I have some advice based on user error. I didn’t watch the baking of the first layer closely enough. I recommend setting your timer for a few minutes less so that you can watch it and not let the edges get too brown. The result was that while I was waiting for the top to become golden on the second bake, the first layer became overdone. It would have come out perfectly if I didn’t let the first part cook as long so I could have more time and flexibility to let the second bake brown nicely without worrying about the base getting overdone. All that being said, it was really yummy and I would love to try it with raspberry or blueberry jam next time.