Flipon

Knead the leftover polenta with the flour until you obtain a dry dough. Using a rolling pin, roll out a sheet three or four millimeters thick and cut it into diamond shapes.

Fry the

flipon

in plenty of hot oil. Drain them with a slotted spoon, place them on paper towels, and serve them accompanied by cured meats.

Typical fritters from the lower Po Valley, excellent both hot and cold, they can also be eaten as a dessert by tossing them in sugar mixed with grated lemon zest once fried.