CookEat Recipe
Milk Semolina Fritters with Rum
Cold milk-cooked semolina mixed with three whole eggs and rum, fried in spoonfuls and dusted with icing sugar.
Method
Steps
Step 1
Gather the ingredients: 500 ml milk; 130 g semolina; 15 g butter, an estimate for the source walnut-sized piece; 1 tablespoon rum; 1 teaspoon finely grated lemon zest; Salt to taste; 3 whole eggs; About 700 ml suitable frying oil, or enough for the pan; lard is an alternative; About 1 tablespoon icing sugar for finishing.
Step 2
Bring the milk to a gentle boil. Pour in the semolina gradually while stirring and cook until thoroughly tender and thick, about 8–10 minutes or according to the semolina package. Add the salt when cooked, then remove from the heat and stir in the butter and lemon zest.
Step 3
Spread in a shallow dish, cool promptly and refrigerate until fully cold, about 45–60 minutes. Mix in all three whole eggs and the rum until well combined. Keep cold until frying and do not taste the uncooked egg mixture.
Step 4
Heat the frying oil to about 170°C. Drop rounded spoonfuls about 3 cm across into the oil in small batches and fry for about 4–6 minutes, turning, until golden and fully cooked to 74°C in the centre. Lard may replace the oil using the same method.
Step 5
Drain briefly, dust with icing sugar and serve hot. This quantity serves four to five people; the displayed portion count uses four.
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