If the semolina sticks a bit to the bottom of the pot, remove it carefully without touching the burnt part and place it in a bowl. Add the other ingredients. In the pot, pour some water and dish soap and let it sit for a couple of hours. This will help the semolina detach easily.

You can prepare the breaded semolina in advance and cook it just before serving (store them in the refrigerator).

If you have some uncooked, you can freeze them and cook them in oil straight from frozen (note that cooking times will be longer).