Composition / ingredients
Step-by-step cooking
Step 1:
How to make semolina balls from semolina as in kindergarten? Prepare the products. Milk is suitable for any fat content, it does not matter. Take the egg of the first category, too large when added will make the porridge too liquid. The amount of sugar I specified is minimal, you can increase it for a sweeter version of the cue balls. But, if you plan to serve them with jam or condensed milk, then put as much as indicated. Instead of flour for breading, you can take semolina.
Step 2:
Take a saucepan or a saucepan suitable for cooking porridge. It is better if the bottom is thick, so the porridge will not burn. Pour milk into it and add sugar and salt. Stir until they dissolve.
Step 3:
Put a bowl of milk on a small fire and bring it to a boil. I advise you not to leave the stove all this time, otherwise the milk may run away. As soon as the first bubbles appear, pour semolina into the milk in a thin trickle and with constant stirring.
Step 4:
Make the fire minimal. Take a whisk and, with constant stirring, cook the porridge until thickened, about 5 minutes. The whisk will help prevent the formation of lumps in semolina porridge. It will be very thick, as it should be.
Step 5:
Remove the finished porridge from the heat and cool to a slightly warm state. Beat an egg into it.
Step 6:
Stir the porridge well with a whisk. At first it will seem that the egg does not want to combine with semolina, but then the porridge will become homogeneous and smooth.
Step 7:
Make meatballs out of porridge — round cakes like cheesecakes. And roll them in flour. Or semolina, whatever you take.
Step 8:
Heat vegetable oil in a frying pan. Make the fire small. Put the meatballs in the pan. Fry them for a few minutes until golden brown first on one side.
Step 9:
Then flip and fry with the other.
Step 10:
Remove the finished meatballs on a plate and serve immediately to the table.
Step 11:
Sour cream, condensed milk, jam or jam, berries and fruits are well suited as additives to them. Enjoy your meal!
I didn't get a very thick porridge, it was hard for me to make meatballs out of it. I would increase the amount of semolina by another spoonful.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
How to choose semolina, cook the perfect porridge from it and much more, read the article about semolina and semolina .
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Semolina - 340 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
