Fried Sweet Semolina, a very simple but really tasty dessert, perfect for Carnival, but also great at other times of the year. A typical Piedmontese recipe, which was part of the famous Mixed Fry Platter, including both savory ingredients (meat, offal, vegetables…) and sweet ingredients (fruit and cream). The preparation is very easy, first you make a sweetened semolina cream, let it cool well, then cut it, bread it, and fry it. The result is very reminiscent of Fried Cream, but with a lighter and more delicate flavor. Try this recipe, I assure you it is mouthwatering!
Ingredients :
For the Semolina Mixture:
- 500ml (2 cups) whole milk
- 50g (¼ cup) granulated sugar
- 125g (¾ cup) semolina
- 1 egg yolk
- Orange zest (or lemon zest)
- Vanilla extract (optional, to taste)
For Frying:
- 2 tbsp rice flour (or all-purpose flour)
- 2 small eggs (beaten)
- Breadcrumbs (as needed)
- Peanut oil (or any neutral oil, for frying)
- Granulated sugar (for coating)
How to make Fried Sweet Semolina:
- Pour the milk into a saucepan (preferably nonstick), add the sugar, orange zest and a teaspoon of vanilla essence (to taste).
- Bring to a boil, then drizzle in the semolina. Turn quickly with a whisk so as not to create lumps. Continue cooking, over low heat, for about 10 minutes, stirring with a wooden spoon. You will get a thick, polenta-like cream.
- Wait a few minutes for the semolina to cool. When it is at room temperature, add the egg yolk and let it mix.
- Transfer the cooked semolina to a rectangular baking dish lined with plastic wrap (or baking paper). Even it out well so that it forms a sort of tile. Always cover with foil and refrigerate until the cream has completely firmed up, I recommend at least 3-4 hours.
- Transfer the semolina to a cutting board and cut it into rectangles or diamond shapes.
- Prepare 3 bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs.
- Dip the semolina pieces first in the flour, then in the eggs, and finally in the breadcrumbs.
- Pour about one liter of peanut oil into a tall, narrow pan. When it is hot, fry the semolina by putting in a few at a time until they are nice and golden (about 3-4 minutes).
- As they are ready, drain them and place them on a tray with frying paper so they dry out.
- Finally, sprinkle them with granulated sugar.
- The fried sweet semolina is ready; I recommend serving it freshly made, with its crispy crust!
Bon Appétit!
