Sweet fried semolina and apple recipe
When you’re in the mood for a dessert, one of those good and simple ones, there’s nothing better than going back to the memories of your childhood, laughing with friends, or maybe even your work. Before attending culinary school, I used to work at several places, including a deli, where I was in charge of frying. I can tell you I fried tons of food, and even though I should hate them, I actually adore them.
I spent whole days peeling, cutting, slicing, and mixing ingredients to prepare our fried specialties. Eggs and breadcrumbs were always present, as well as semolina and apples which were among the most appreciated fried items by customers. They were so simple to prepare and so delicious to eat that I couldn’t help but taste them every time I made one.
After a while, I started eating them too, often in paper cones for convenient eating while walking along the paths. It was an easy meal to carry, but also nourishing, making it perfect to satisfy my craving for something sweet and comforting.
And so, even today, when nostalgia hits or I crave something sweet and comforting, apples and semolina are among my first thoughts. That simplicity and goodness that characterized the fried items I prepared at the deli have become part of me, giving me a moment of peace and pleasure every time I savor them. As they say, sweet fried foods are indulgent and cheerful, often linked to memories and beautiful things, to some smiles, and I can only confirm this saying! But in this case, the semolina and fried apples… Continue below…
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Semolina, eggs, milk and…
- 3 Golden apples
- 4.4 oz semolina
- 2.1 cups milk
- 3 eggs
- 8.8 oz breadcrumbs
- 3.5 oz flour
- 1 tbsp lemon zest
- 1.8 oz sugar
- sunflower seed oil (For frying)
Tools
bowls for breading and frying pan
Steps
First of all, grate the lemon, some people put the whole peel in and then remove it, I prefer to leave it inside. Fresh or frozen peels; the lemons I use are untreated, so I use the peel for flavoring; to preserve it best, I put it in a small box and freeze it. In this case, and in sweets in general, I grind the peels with the sugar in the coffee grinder, it remains very fine and gives an intense aroma
After the lemon, add the semolina, I don’t wait for the milk to come to a boil, I add it before, thus avoiding the formation of lumps.
Let it thicken on the stove until you get a soft but dry mixture, which tends to detach from the sides of the pot.
Transfer it to a steel baking dish wetted with cold water, thus avoiding it sticking to the bottom. Let cool and firm up well, it takes about two hours
In the meantime, prepare the apples; after peeling them, cut them into slices about half an inch thick and remove the central core
Beat the eggs, and pass the semolina in the egg after cutting it into diamonds, or other shapes you like
Then pass it in the breadcrumbs mixed with flour, mine is not too fine, I prepare it with stale bread, and I must say that the slightly less fine parts create extra crunchiness
Now it’s the apples’ turn, follow the same method; this way the preparation goes more smoothly
A pass in the breadcrumbs, some do a double pass, I prefer one.
Heat the oil in a large pan and start frying; it only takes a few minutes to achieve a nice golden color
Let them dry on kitchen paper and serve your fried dessert.
You can serve it either hot, delicious, or cold… Even better! I don’t add extra sugar. The choice is yours!
It doesn’t keep! …Just kidding, it keeps without problems for at least two days; to have a sweet fry at the last minute I bread it and place it on a tray, freeze it, and then transfer it into bags; when needed, an hour outside the fridge and you fry!
