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 Prep Time
3 5minutes
Cook Time
40minutes
Servings Prep Time
3 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fry on both sides until golden brown.
  6. 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.
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