Sgagliuozzi Napoletani | Crispy Fried Polenta Squares

A beloved Neapolitan street food made from leftover polenta, cut into squares or triangles and fried until golden and crispy. Crunchy on the outside, soft on the inside — Sgagliuozzi are the ultimate snack or side dish from the heart of Naples.

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About This Dish

Sgagliuozzi are one of Naples’ most iconic street foods, dating back centuries. They were born from the tradition of using up leftover polenta, cutting it into squares, and frying it until crispy on the outside yet soft and tender inside. Today, they remain a staple in Neapolitan friggitorie and a must-try for any street food lover.

Ingredients

Leftover Firm Polenta:	Cooled and set
Seed Oil:	For frying
Salt:	To taste

How to Make It

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins

Step 1: Cut cooled, firm polenta into squares or triangles about 1 cm thick.
Step 2: Heat seed oil in a deep pan until hot (around 175°C).
Step 3: Fry polenta pieces in batches until golden and crispy on all sides.
Step 4: Drain on paper towels, sprinkle with salt, and serve immediately.

Tucci’s Tips

Let polenta cool completely before cutting, or it will break apart when frying.

Fry in small batches to keep the oil temperature stable and ensure crispiness.

Serve with a sprinkle of grated Parmesan for an extra touch of flavor.

Variations

Cheesy Twist: Sprinkle freshly grated Parmesan or Pecorino over hot pieces.
Spicy Kick: Add a pinch of chili flakes after frying for extra heat.
Garlic Infusion: Fry a few garlic cloves in the oil for aromatic flavor.

Did You Know?

Historical Fact: Sgagliuozzi originated in Naples as a way to use leftover polenta and avoid waste, turning humble ingredients into a tasty street snack.

Fun Fact: These golden bites are traditionally served straight from the fryer at friggitorie — the same shops famous for pizza fritta and crocchè.

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Storage & Thank You

Sgagliuozzi are best enjoyed fresh and hot, right after frying. If you have leftovers, store in an airtight container at room temperature for a few hours and re-crisp in the oven before serving.

Can it be frozen? Not recommended — they lose their crispiness after freezing and reheating.

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