CookEat Recipe
Light Semolina Puffs
Firm milk semolina worked with one whole egg and then two yolks and whipped whites, fried gently into light rounded puffs.
Method
Steps
Step 1
Gather the ingredients: 300 ml milk; 130 g fine semolina; 15 g butter, an estimate for a walnut-sized piece; 1 teaspoon sugar; Salt to taste; 1 teaspoon finely grated lemon zest; 3 eggs: 1 whole and 2 separated; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon icing sugar for finishing.
Step 2
Heat the milk with the butter and sugar. When it begins to boil, pour in the fine semolina gradually while stirring to avoid lumps. Cook gently, stirring continuously, until very firm and the grains are thoroughly tender, about 8–10 minutes or according to the package.
Step 3
Remove from the heat, add salt and lemon zest and immediately stir in the first whole egg thoroughly. Stir over gentle heat just as needed to bring this egg-containing paste to 74°C. Spread in a shallow dish, cool promptly and refrigerate until cold, about 30–45 minutes.
Step 4
Just before frying, beat the two remaining whites until stiff. Work one reserved yolk into the paste, then incorporate half the whipped whites. Repeat with the second yolk and remaining whites, working with a wooden spoon until smooth and light.
Step 5
Heat the oil to about 165–170°C. Lower rounded spoonfuls about 3 cm across into the oil in small batches. Keep the heat moderate and gently move the pan or turn the puffs with a slotted spoon so they expand and colour evenly. Fry about 4–6 minutes until golden, very light and fully cooked to 74°C in the centre.
Step 6
Drain and let the strongest heat subside, then dust with icing sugar and serve warm. These are spooned round puffs, with no breadcrumb coating.
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