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This recipe was uploaded by maddimouse
This recipy is for a whole baking tray full of fritters. I always freeze the ones I don´t need. Just make sure they won´t stick together, you won´t be able to seperate them once they´re frozen.
To cook them when coming out of the freezer is pretty simple, just turn them in some beaten egg in a soup plate and fry them in a pan. They don´t need to be defrosted.
Add the butter and stir it into the semolina pudding.
Take a baking tray and pour two tblsp of cold water onto it, disperse it as good as possible.
Pour the still hot semolina pudding on the baking tray. Now wet your hands with cold water and carefully flatten the pudding on the baking tray. Always wet your hands so you won´t burn them! The fritters should be about 7-8 mm thick in the end.
Let the semoline pudding cool off completely, then cut it into slices (I always cut them in slices about 7x9 cm, for a dessert about half this size).
Now it depends on how many fritters you want to fry, and this is also the point where you can put the fritters into the freezer.
Heat up a pan with oil. Beat the eggs in a soup plate and turn the fritters in the egg until they are fully coated. Place them in the pan and fry them until they´ve got a nice colour. Be careful the pan isn´t too hot, otherwise the egg coating will be burned but the fritter won´t be all hot (this is also important when using frozen fritters!).
Mix the caster sugar with some cinnamon.
Serve the fritters with some apple puree and sprinkle them with the cinnamon-sugar.
Serve the fritters only sprinkled with the (cinnamon-)sugar and serve some fruit compote in an extra bowl.
Serve the fritters with some vanilla-ice-cream