The Chops from Semolina Variations Recipe
Semolina chops are tender memories from kindergarten. What could be simpler? It's delicious, if desired - sweet.. But it may not be sweet... Or you can not fry... Or you can use balloons... In a word, I was carried away... For those who are interested - an educational program on semolina porridge
Servings 3
Prep Time 5 minutes
Cook Time 40 minutes
Instructions
- Cook porridge from milk, semolina, a small amount of salt and sugar. But very thick. Before cooking, think about which version you want to cook meatballs in. Unsweetened - remove the sugar and add salt. Sweet - add vanilla. I prefer the medium version - slightly sweet. Cool the finished porridge to a lukewarm state.
- Add the eggs to the porridge and mix thoroughly. Beat the eggs separately with a fork and add gradually, since we do not need a liquid mass. If it turned out to be a little thin, add a little flour.
- You should get a gentle homogeneous mass. Then there is room for imagination. - for sweet chops, you can add raisins, nuts, poppy seeds, pieces of fruit, berries to the mass; - for unsweetened - cheese, herbs, pepper, pieces of boiled vegetables, grated fresh vegetables (tender consistency), olives, pieces of boiled meat.
- Then, with wet hands, form meatballs for frying. And - put in the oil heated in a frying pan. Form an oval or round shape. Before serving, you can roll in flour or breadcrumbs. You can not roll out, as the pan does not stick.
- Fry on both sides until golden brown.
- If you decide to cook for a couple, it is better to make the dough thicker ... since at the boiling point the product fairly spreads to the sides and swells. You can add the above components. I added only poppy seeds and formed balls. Oil the steamer liberally. Cook for a couple of 10-15 minutes. Let cool slightly, then remove and serve. Alternatively, the balls can be rolled in grated cheese and baked in the oven.