Method:
1 Pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot.
2 Place the flour on a plate, beat the eggs in a bowl and combine the polenta and parmesan together on a plate. Coat the vegetables in the flour, then egg and coat in the polenta mixture. Deep-fry vegetables, in small batches, for 3- 4 minutes or until light golden. Drain on paper towel.
3 Combine the mayonnaise, lemon juice and cream, season with salt and pepper.
4 Arrange the vegetables on a plate, top with a dollop of mayonnaise and serve.