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Semolina balls from semolina as in kindergarten

Pan-fried semolina patties, kindergarten-style

Fluffy, golden, appetizing — a breakfast for the whole family! Kindergarten-style semolina patties are a hit with every kid, even ones who don't like semolina porridge. They look a lot like syrniki (cheese pancakes), and you'd never guess from the taste that they're made of porridge. A great way to shake up your menu!

katushafin

Recipe author

Semolina balls from semolina as in kindergarten

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Composition / ingredients

Servings:

Milk

500

Semolina (250 ml cup)

0.5

Chicken eggs

Sugar

Salt (a pinch)

Flour

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 35 % 12 g

Carbohydrates 53 % 18 g

194 kcal

GI: 17 / 39 / 44

Cooking method

Cooking time: 45 min

Step 1:

How do you make kindergarten-style semolina patties? Gather your ingredients. Any milk fat percentage works; it doesn't matter. Use a medium egg — too large a one will make the porridge too runny. The amount of sugar I list is the minimum; you can up it for sweeter patties. But if you plan to serve them with jam or condensed milk, use the amount given. Instead of flour for breading, you can use semolina.
Step 2:

Use a saucepan or pot suited to cooking porridge — a heavy bottom is best so the porridge doesn't scorch. Pour in the milk and add the sugar and salt. Stir until they dissolve.
Step 3:

Set the pot of milk over low heat and bring it to a boil. I'd advise not stepping away from the stove the whole time, or the milk may boil over. As soon as the first bubbles appear, pour the semolina into the milk in a thin stream, stirring constantly.
Step 4:

Turn the heat to its lowest. With a whisk, stirring constantly, cook the porridge until thick, about 5 minutes. The whisk helps prevent lumps in the semolina. It'll be very thick — that's how it should be.
Step 5:

Take the cooked porridge off the heat and cool it to lukewarm. Beat in the egg.
Step 6:

Stir the porridge well with the whisk. At first the egg won't want to combine with the semolina, but then the porridge becomes uniform and smooth.
Step 7:

Shape the porridge into patties — round cakes like syrniki. Roll them in flour, or in semolina, whichever you're using.
Step 8:

Heat vegetable oil in a skillet. Keep the heat low. Place the patties in the pan. Fry them for a few minutes until golden on the first side.
Step 9:

Then flip them and fry the other side.
Step 10:

Transfer the finished patties to a plate and serve right away.
Step 11:

Sour cream, condensed milk, jam or preserves, and fresh berries and fruit all go well with them. Enjoy!

Mine came out not very thick and were hard to shape into patties. I'd add another spoonful of semolina.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
For how to choose semolina, cook the perfect porridge from it, and more, read the article on semolina.
For frying, use an oil with a high smoke point! Any oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that start burning quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on a grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oils.