CookEat Recipe
Fried Semolina Lozenge Cakes
Sweet milk semolina set in a thick layer, cut into small lozenges, coated with egg and crumbs and fried.
Method
Steps
Step 1
Gather the ingredients: 75 g fine semolina, within the source range of 70–80 g; 300 ml milk; 1 egg for the semolina mixture; 3 teaspoons sugar; 15 g butter for the mixture, plus about 5 g for greasing the tray; A pinch of salt; 1 teaspoon finely grated lemon zest; 1 additional egg, beaten, for coating; About 60 g fine dry breadcrumbs; About 500 ml suitable frying oil, or enough for the pan; only part is absorbed; Optional: about 1 tablespoon icing sugar for a sweeter finish.
Step 2
Heat the milk with the 15 g butter and sugar. As it begins to boil, pour in the semolina gradually while stirring continuously. Cook gently until the grains are tender and the mixture thickens, about 5–8 minutes or according to the semolina package.
Step 3
Add the salt and lemon zest. Beat the egg for the mixture briefly, stir it in thoroughly and keep stirring over gentle heat until fully incorporated and cooked to 74°C, then remove from the heat.
Step 4
Spread on a tray greased with the extra butter to about a finger thickness, roughly 1.5 cm. Cool promptly, then refrigerate until firm enough to cut, about 45–60 minutes. Cut into small lozenge-shaped pieces, about 4 cm long.
Step 5
Dip each piece in the additional beaten egg, then coat with fine breadcrumbs. Heat the frying oil to about 170°C and fry in small batches for about 3–5 minutes, turning, until golden and heated through to 74°C.
Step 6
Drain and serve hot on their own or as a side to a meat fry. Dust with the optional icing sugar if a sweeter finish is wanted. Meat is a serving suggestion, not an ingredient in the semolina cakes.
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