How to make semolina fritters

• Let’s start preparing the Semolina fritters. First, soak the raisins in warm water. Pour the milk into a saucepan, add a pinch of salt, and bring to a boil. Once it starts to boil, remove from heat briefly and gradually add the semolina, constantly stirring with a whisk to avoid lumps.

• Return to the heat and cook for a few minutes to thicken, then remove from heat and let it cool. Add the rum vial, vanillin, and lemon zest, and mix the mixture well.

• In a bowl, beat the eggs and sugar with an electric mixer until the mixture is light and fluffy. Transfer the cooled semolina into a bowl, add the beaten eggs and mix well. Also add the sifted flour and baking powder, and mix well, then add the well-drained raisins. If you find the mixture too runny, add a few tablespoons of semolina.

• Now heat the peanut oil for frying in a large pan, check when the oil is hot using a wooden spoon handle: if bubbles form around it, the oil is ready to use.

• Use a teaspoon to scoop the batter and drop it into the hot oil, using another teaspoon to help release it. Form more fritters, but not too many at once, otherwise, you won’t have room to turn them and they won’t cook evenly.

• Once cooked, remove them with a slotted spoon and place them on absorbent paper to remove excess oil, then transfer the Semolina fritters to a serving plate, dust with powdered sugar, and serve.