CookEat Recipe
Semolina and Potato-Starch Fritters
Milk-cooked semolina pounded with egg yolks, a whole egg and potato starch, then fried in small rounded portions.
Method
Steps
Step 1
Gather the ingredients: 120 g semolina; 400 ml milk; 15 g butter; 25 g potato starch, the source weight for a heaped tablespoon; 2 egg yolks; 1 whole egg; 1 heaped teaspoon sugar, about 5 g; 1 teaspoon finely grated lemon zest; A pinch of salt; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon icing sugar for dusting.
Step 2
Bring the milk to a gentle boil with the sugar. Add the semolina gradually while stirring and cook until the grains are thoroughly tender, about 8–10 minutes or according to the package. Remove from the heat and stir in the butter, lemon zest and salt.
Step 3
Spread in a shallow dish, cool promptly and refrigerate until fully cold and firm, about 45–60 minutes. Do not add the eggs while the semolina is hot.
Step 4
Pound the cold semolina in a mortar until smooth. Work in the two yolks one at a time, then the whole egg. Add the potato starch last and work the mixture thoroughly with the pestle. Transfer to a plate or bowl and keep cold until frying; do not taste this raw egg mixture.
Step 5
Heat the frying oil to about 170°C in a suitable deep pan. Drop the mixture in small rounded spoonfuls, slightly larger than a walnut, about 3 cm across, using lightly oiled spoons. Fry in small batches for about 4–6 minutes, turning, until golden and the centre is cooked through to 74°C.
Step 6
Drain and let the strongest heat subside for a few minutes, then dust with icing sugar and serve warm. These are spooned fritters, with no flour or breadcrumb coating added.
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