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For breakfast
Semolina dumplings in a frying pan

Pan-fried semolina cakes

A tasty, hearty treat for breakfast or for dessert with tea! This pan-fried mannik is different from the usual baked one — it's more like fritters made from semolina porridge, or syrniki, only the flavor comes out softer and more tender.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Semolina (+ for breading)

Milk

0.5

Water

0.5

Chicken eggs

Sugar

Salt

0.3

Vegetable oil (for frying)

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 39 % 14 g

Carbohydrates 50 % 18 g

202 kcal

GI: 6 / 67 / 28

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients. Start by cooking a thick semolina porridge. You can make it with just milk for a richer, creamier, more nourishing result, or with milk and water for a lighter version. Pour the milk into a metal bowl and set it over the heat.
Step 2:

Add the sugar and salt, bring to a boil, and pour in the semolina in a thin stream, stirring with a spoon the whole time so it doesn't clump. Let the porridge "pop" (popping bubbles will start to form on the surface), then turn off the heat. Stir the butter into the porridge. Let it cool a little and transfer it to a deep bowl.
Step 3:

In a separate bowl, whisk the egg until smooth, with no stringy bits of white.
Step 4:

Pour the beaten egg into the bowl of semolina porridge. The porridge shouldn't be hot, or the egg will scramble. The egg keeps the cakes from falling apart as they fry.
Step 5:

Mix the thick semolina mixture and egg together thoroughly. Let it cool completely until it's very thick and firm.
Step 6:

Put some wheat flour, semolina, or breadcrumbs on a plate. With hands dampened in cold water, shape small patties from the semolina mixture and roll them in the coating. I made one batch with flour and the other with semolina. The flour ones came out softer and more tender; the semolina ones held their shape better, with a firmer, drier crust.
Step 7:

Pour vegetable oil into the skillet and heat it well. Fry the cakes on both sides until golden, about five minutes per side. Then cover the skillet and keep them in it for another 5 minutes so they cook through inside — this is important because of the raw egg in the mixture; it needs to set fully.
Step 8:

Take the cakes out of the skillet; if they seem too greasy, set them on paper towels to blot off the excess. Serve them with sour cream, condensed milk, or jam. Some cooks tuck a filling of jelly candies inside — instead of candy, I'd say dried fruit, berries, or nuts would work just as well. Enjoy!