Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Semolina fritters
6 servings3 hours your 40 min
Recipe for yeast fritters from semolina.
Semolina - 1 cup, Milk (or water) - 4 cups, Sugar - 1-2 tbsp. spoons (to taste), Dry active yeast - 1 teaspoon, or fresh yeast - 8 g, Eggs - 1-2 pcs., Butter (for frying) - 50 g (how much will go), *, To serve:, Jam - 0.5 cup (to taste), or sour cream - 0.5 cup (to taste), or butter - 30 g (to taste)
Before making semolina fritters, prepare all the necessary ingredients.
Cook semolina. To do this, boil milk (or water), add salt and sugar. 
Pour semolina into boiling milk, constantly stirring, in a thin stream (so that lumps do not form). 
Cook manure porridge over low heat, stirring occasionally, for 5 minutes. 
Cool the ready-made porridge slightly (up to about 40 degrees). 
In 50 ml of warm water (temperature 40 degrees), dilute yeast. 
Add diluted yeast to manure porridge and mix. 
Cover. Let the porridge rise in a warm place within 2-2. 5 hours. 
Separate the yolks from the proteins. Swirl the yolks with a fork. 
Beat the squirrels into foam. 
Before baking the fritters, first add yolks to the raised porridge. 
Mix. Then add the proteins whipped into the foam. Mix again. Let the dough rise, leaving for about 20 minutes. 
Oven fritters in a pan with oil. To do this, melt 20 g of butter in a pan. Put the dough in hot oil with a tablespoon (1 tbsp dough - one pancake). 
Bake fritters over medium heat until ruddy (1-2 minutes on each side). 
So bake all the semolina pancakes, adding oil to the pan as needed. 
Serve the semolina fritters hot with jam, butter or sour cream. Enjoy your meal!