Semolina fritters, delicious with a creamy inside that’s like a dream! I tried them today for the first time and was more than satisfied. I think I’ll make them again, just like today or with some variation; in that case, I’ll keep you posted. To enjoy these fritters at their best, it’s preferable to serve them fresh when they’re still warm or lukewarm. But don’t worry if any are left over (I said IF), even cold they’re still tasty!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Frying, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Semolina Fritters
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- 2 cups whole milk
- 3/4 cup semolina
- 1/2 cup all-purpose flour
- 2 eggs (medium)
- 1/3 cup raisins
- 1/4 cup sugar
- 1 1/2 tbsp butter
- 1/4 cup Mandarinetto (or other liqueur)
- 2 tsp baking powder (1/2 sachet)
- 1 lemon zest
- 1 pinch salt
- as needed peanut oil
- as needed sugar
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- Ice Cream Scoop
Preparation of SEMOLINA FRITTERS
Pour the milk into a saucepan, add a pinch of salt and the butter, and bring to a boil. Lower the heat to the minimum, sprinkle in the semolina, and cook for 2–3 minutes, stirring constantly.
Remove from the heat, pour the mixture into a bowl, and let it cool.
Meanwhile, place the raisins in a small bowl and cover them with the liqueur; let them soak for about 10 minutes, then drain.
Take the cooled or slightly lukewarm semolina, add the grated lemon zest, sugar, eggs, and drained raisins. Mix well, first with a spoon and then with one hand.
Add the sifted flour and baking powder and knead well with one hand until the mixture is homogeneous.
Cover the bowl and place it in the refrigerator for at least 30 minutes.
Heat plenty of peanut oil. Use an ice cream scoop to scoop a portion of the mixture and drop it into the hot oil. Fry a few fritters at a time until they are evenly golden. As they are ready, remove them from the pan with a slotted spoon and place them on sheets of paper towels.
Roll the semolina fritters in sugar while they are still warm.
Your semolina fritters are ready to be served.
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Notes
With the quantities indicated in this recipe, I obtained exactly 17 semolina fritters.
You can replace Mandarinetto with rum or another liqueur of your choice.
If you don’t have an ice cream scoop, you can replace it with 2 spoons: use one to scoop the batter and the other to push it off into the oil.
You can find semolina at the supermarket, grocery stores, and online; often, it is sold as semolina flour (not to be confused with re-milled semolina).
The recipe for Semolina Fritters is included in the collections of:
No-Bake Desserts
Carnival Fritters
Carnival Sweets
