Nowadays semolina is not honored as much as it was at the beginning of the XX century. Probably, the reason for the decline in the relevance of semolina is the variety of other cereals on the shelves of stores. The
name of semolina, as well as porridge came from the naming of the grains of this plant. Mannik, probably called cheater, for it was similar to millet.
From semolina you can prepare quite a few dishes. In addition to porridge, puffy fritters are obtained from semolina.
Ingredients for semolina fritters:
- eggs – 2 pcs;
- vegetable oil – 60 ml;
- sugar – 60 g;
- semolina – 350 g;
- kefir – 250 ml;
- vanilla sugar – tsp;
- salt – ⅓ tsp;
- baking soda – tsp.
Preparation of semolina fritters:
In a bowl with eggs add classic and vanilla sugar, baking soda and salt, pour kefir and thoroughly whisk everything. To the egg mixture pour semolina, stir and leave to swell under a film for half an hour.
To the swollen semolina pour 30 ml of vegetable oil, mix the components. Grease the frying pan with the rest of the oil and heat it up.
Spread portions of dough onto the frying pan using a tablespoon. Fry the fritters on both sides until golden crust.
You get puffy and soft fritters that can be made every day. This is a good way to use semolina not only for porridge.
