Fried sweet semolina, a very simple yet truly delicious 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, including both savory (meat, offal, vegetables…) and sweet ingredients (fruit and cream). The preparation is very easy, first you make a sweetened semolina custard, let it cool well, then cut, bread, 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’s incredibly delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Frying, Stove
- Cuisine: Regional Italian
- Region: Piedmont
- Seasonality: Carnival
- Energy 99.89 (Kcal)
- Carbohydrates 14.17 (g) of which sugars 5.81 (g)
- Proteins 3.36 (g)
- Fat 3.39 (g) of which saturated 1.40 (g)of which unsaturated 1.88 (g)
- Fibers 0.45 (g)
- Sodium 16.80 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole milk
- 1/4 cup sugar
- 4.4 oz semolina
- 1 egg yolk
- orange zest (or lemon)
- vanilla extract (to taste)
- 2 tbsp rice flour (or all-purpose flour)
- 2 eggs (small)
- as needed breadcrumbs
- peanut oil
- granulated sugar (for the surface)
Tools
- Pan
- Plastic wrap
- Hand whisk
- Pot
- 3 Bowls
- Absorbent paper for frying
- Tray
- Baking dish or another rectangular container
Preparation
Pour the milk into a pan (preferably non-stick), add the sugar, the orange zest, and a teaspoon of vanilla extract (to taste).
Bring to a boil, then gradually add the semolina. Stir quickly with a whisk to prevent lumps. Continue cooking on low heat for about 10 minutes, stirring with a wooden spoon. You will obtain a thick cream, similar to polenta.
Wait a few minutes for the semolina to cool. Once at room temperature, add the egg yolk and mix well.
Transfer the cooked semolina to a rectangular baking dish lined with plastic wrap (or parchment paper). Smooth it out to form a brick. Cover again with plastic wrap and place in the refrigerator until the cream is fully set, I recommend at least 3-4 hours (1).
Transfer the semolina to a cutting board and cut it into rectangles or diamonds.
Prepare 3 bowls, one with the flour, one with the beaten eggs, and one with breadcrumbs (2).
Dip the semolina pieces first in flour, then in eggs, and finally in breadcrumbs (3).
Pour about a liter of peanut oil into a tall, narrow pot. When it’s hot, fry the semolina pieces a few at a time until they are golden brown (about 3-4 minutes).
As they cook, drain them and place them on a tray with absorbent paper, so they dry.
Finally, sprinkle them with granulated sugar.
The fried sweet semolina is ready, I recommend serving it just made, with its crispy crust!
Tips and Notes
If you have leftovers, you can store the semolina in the refrigerator for a couple of days, then reheat them in the oven or air fryer.
For this recipe, you need the semolina used for Roman gnocchi (do not confuse with re-milled semolina, which is too fine).
You can flavor the cream with orange or lemon. Vanilla is optional.
If possible, I recommend preparing the cream the night before and leaving it in the refrigerator overnight.
FAQ (Questions and Answers)
How many semolina pieces are obtained with these amounts?
I made 28 semolina pieces, but you can make them slightly larger, as long as they are all approximately the same size.
Can I use another oil instead of peanut oil?
Other oils work, as long as they have a high smoke point (check the label). Alternatively, you can use lard. Always use fresh oil, don’t let it boil at too high a temperature, and fry a few pieces at a time.
