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Place all dry ingredients into a zip lock bag.
Place eggs + milk into another bowl and lightly whisk together.
Place the vegetable ingredients into a large mixing bowl. Add the wet ingredients and coat the vegetables Add some of the dry ingredients to the wet vegetable mix a little at a time. (Do not add all at once).
Keep adding the dry ingredients until mixture is well combined and is thick but still wet.** You don’t have to use all the dry ingredients.
Place a pan on low heat add a dash of vegetable oil.
In the middle of pan add small mound of Polenta where the fritter will be placed.
Turn heat up to high – wait for the Polenta to begin to ‘snap, crackle & pop’. This signifies that the pan has reached the right temperature to begin frying the fritters.
Pour the fritter mixture onto Polenta in small pikelet sized shapes.
Cook on each side for approximately 1 minute – or until golden brown.
Place each cooked fritter onto paper towel to drain before serving.
**NB: Double the dry ingredients and keep left over dry ingredients covered in fridge lasts in fridge for weeks. Add to it any leftover herbs ready - the dry mix will then be ready to add to another batch of fritters.
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