Semolina cutlets with vanilla
11 servings
30 minutes
Semolina fritters with vanilla are a delicate treat of Russian cuisine that combines an airy texture and a subtle vanilla aroma. Their history traces back to traditional Russian breakfasts where semolina was used to create nutritious and hearty dishes. They are made from thick semolina porridge mixed with egg and vanilla sugar, then fried to a golden crust. The taste of the fritters is soft, creamy, with a pleasant sweet undertone, while the vanilla adds a refined fragrance. They pair perfectly with jam, sour cream or berry sauce. This is an excellent dish for a cozy breakfast or light dessert that evokes memories of childhood and home warmth.
1
To cook thick semolina porridge: bring milk to a boil and gradually add semolina in a thin stream to the center while stirring constantly. Cook on low heat for about 5 minutes, remembering to stir. At the end, add sugar, salt, and butter. Then turn off the heat, cover, and let it sit for 10 minutes.
- Milk: 0.5 l
- Semolina: 6 tablespoons
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Butter: 1 teaspoon
2
Beat the egg with vanilla sugar.
- Chicken egg: 1 piece
- Vanilla sugar: 15 g
3
Add the mass to the cooled semolina porridge and mix well. The dough for semolina fritters is ready.
- Chicken egg: 1 piece
4
With wet hands, to prevent the dough from sticking, shape the patties. Coat them well in flour on all sides.
- Wheat flour: 100 g
5
Place the semolina patties in a pan with hot vegetable oil and fry over medium heat until golden brown. Or place in the oven.
- Vegetable oil: to taste
6
Flip to the other side and continue frying until golden brown, but with the lid closed.
7
Remove excess fat from the cooked patties by placing them on a plate with paper towels or napkins.