You can go through your favorite and unloved dishes in kindergarten for a long time. But some of them are popular even with adults. Basically it is, of course, fluffy omelet, baked curd and semolina meatballs. The recipe for the last dish is, of course, not so well known. While this is a great way to use semolina, it will be another delicious dessert. Especially if you cook delicious berry or fruit jelly with them.

What do you need?

The recipe for semolina meatballs with jelly is very simple, and the list of products is appropriate. So what do you need?

For manniks you need to take:

One glass of semolina;

1 liter of milk or water (it is better to use milk, as the meatballs are tastier with it);

2 chicken eggs;

50-70 grams of sugar;

1 pinch of salt;

Flour or crackers for breading manniks;

Vegetable oil.

And for jelly take:

300 grams of berries or fruits, or both;

1.5 liters of clean water;

4 tbsp. spoons of starch;

Sugar to taste.

If not fresh berries(fruit) can be replaced with frozen ones. In addition, for cooking jelly, you can take any jam (just dilute with water to the desired consistency) or compote. In the latter case, you do not need to add sugar.

Let's prepare the meatballs

So how are semolina balls made? The recipe starts by making a very thick semolina porridge. It should be such that a spoon can easily stand in it. The amount of cereal may need a little more or less. Pour milk (or water) into a saucepan and bring the liquid to a boil. Reduce heat to low. Add salt and sugar to taste, as is usually done when cooking semolina. Pour the cereal itself in a thin stream, stirring constantly, so that no lumps form. The chefs have a secret - it is very convenient to do this from a small bag. Without stopping stirring, cook until tender. Cover with a lid and leave for 15-20 minutes to make it easier to work with.

Now you can continue to cook the semolina meatballs. The recipe then involves adding only eggs to the mass. Mix well. If desired, you can also add raisins, dried cherries or other dried fruits. They go well with semolina. Preheat a frying pan with vegetable oil... Lightly wet your hands in cold water. Form small cakes about a tablespoon and coat them on all sides in flour or breadcrumbs. You can add a little sesame seeds to the breading, for example. Fry all the meatballs on both sides until a pleasant golden crust appears. You can eat them this way, but they are much tastier with thick jelly.

Cook jelly

For the preparation of jelly, any berries and fruits to taste are suitable. Moreover, since it will be used as a sauce, you can leave the pieces. So there will be even more delicious semolina meatballs. The recipe for its preparation is as follows.

Wash berries (or fruits) well, chop too large, remove seeds and peel, if necessary. Fold into a saucepan and cover with water (leave 3/4 cup for starch out of the total). Bring everything to a boil. Meanwhile, dissolve the starch in cold water. Stir again before adding to the bulk. You can use both corn and potato. Add carefully to boiling liquid, reduce heat and cook, stirring occasionally, until thickened. Pour on the meatballs while still warm and you can taste.

It is worth noting that if frozen fruits or berries are used, they do not need to be defrosted. Also, if you do not like the pieces in the finished jelly, you can always rub the whole mass through a sieve or simply strain before adding starch. But the most important thing is that you can serve semolina meatballs without it. Recipe delicious sauce to them, many have their own.

In addition to jelly, you can serve delicious vanilla sauce with manniki. It is not difficult to cook it, and the products are quite affordable. It will require:

1 chicken egg;

1 teaspoon flour;

1/2 cup sugar

2 bags of vanillin (can be replaced with natural vanilla);

Half a liter of milk.

So, what needs to be done to serve semolina with it? The recipe is nowhere simpler. In a small saucepan, combine egg, flour, vanillin and sugar. Gradually dilute the resulting mass with milk so that lumps do not turn out. Put on the slowest heat and cook until thickened, but do not boil. It is advisable to serve it immediately. If it does not work out, then you need to add a teaspoon butter... Otherwise, a film will form on the surface.

But most importantly, you can suppress semolina with anything. A recipe with a photo can never convey the taste and aroma already ready meal... Any jam is perfect for them, just irreplaceable condensed milk and even chocolate paste... You can find your favorite sauce for each family member.

Many parents complain that they cannot get their child to eat semolina, but you shouldn't be upset, because there is an original solution - semolina cutlets. Unusual dessert even demanding kids will enjoy it, and if you add sauce to the dish, the result will surpass all expectations. It is not difficult to prepare a dish, the main thing is to know some of the peculiarities of the recipe.

Semolina cutlets recipe

Despite the fact that the name uses the word "cutlets", this dish refers to desserts. Due to the small composition of the products and ease of implementation, you will need to spend only half an hour on cooking.

: 5 tbsp. spoons of cereal, 150 ml of milk, 1. tbsp. a spoonful of sugar and flour, as well as an egg and 200 g of bread crumbs.

• The first thing to do is to cook porridge, where you first bring milk to a boil, and then add cereal in portions. It is important to stir constantly so that no lumps form. The porridge should be thick. After that, turn off the fire and refrigerate;
• Transfer everything to a bowl and add the egg. Mix everything well to get a homogeneous consistency. To do this, you can use a mixer or blender;
• Wet your hands in water and form cutlets from the cooked mass. Roll each of them in breadcrumbs;
• Melt some butter in a hot skillet and fry the patties. This should be done on minimal heat under a closed lid. Cook on each side until golden brown. Serve with jam or preserves.

Lean Semolina Cutlet Recipe

This dish is perfect for breakfast instead of boring or hated porridge. However, it can be served both for lunch and dinner. This dessert will also appeal to people who watch their figure. Highly delicious cutlets will turn out if served with jelly.

For this recipe for semolina cutlets with jelly, you need to take such products: 500 ml of fruit apple or orange juice, 0.5 tbsp. cereals and the same amount of sugar, 3 tbsp. tablespoons of vegetable oil and salt. For a drink, take: 250 g of grated berries, 150 g of whole berries, 2 tbsp. tablespoons of starch, 100 ml of water and 0.5 tbsp. Sahara.

• Pour the juice into a saucepan and bring to a boil. Add the cereal in portions and stir constantly so that no lumps form. The consistency of the porridge should be thick, similar to the dough;
• Take a baking dish or regular cutting board and wrap cling film... Lay out the mass and distribute it so that a uniform layer is formed in the end;
• When everything has cooled down, carefully remove the layer from the film. Use the molds to squeeze out the future cutlets. It can be ordinary circles or pretty stars;
• Take a skillet and grease it with oil. Fry the cutlets over low heat until golden brown on both sides;
• Now take care of jelly, for which dilute starch in water. Add the grated berries and put on fire. Without stopping to stir, boil the contents until the mass becomes thick. Add berries there;
• Pour the cutlets with cooled jelly and serve.

Recipe for making unsweetened semolina patties

Semolina porridge can be used for other dishes, and all thanks to its neutral taste. By using other ingredients, you can get an original end result. These cutlets are a great dish that is suitable not only for breakfast, but also for other meals.

For this recipe for making semolina cutlets, it is worth preparing such products: 2 tbsp. milk, 1 tbsp. cereals, 110 g butter, 165 g cheese hard varieties, 200 g of smoked sausage cheese, 2 eggs, 0.5 tsp of caraway seeds, 100 g of bread crumbs, salt and pepper.

• First, you should prepare a thick semolina porridge, as in the previous recipe. Add butter there and wait until it melts completely;
• Grate the cheese on a fine grater and mix it with the eggs. Send the resulting mixture to the porridge, add cumin, pepper and mix everything thoroughly;
• Moisten your hands in water and form patties that need to be rolled in breadcrumbs. Put them in a baking sheet, which must be greased with oil in advance. Top with smoked cheese rings;
• Cook in an oven preheated to 180 degrees for 20 minutes. Serve with herbs and vegetables.

How to cook semolina cutlets with carrot and apple?

Another recipe healthy breakfast, which will appeal not only to adults, but also to children. The mixture of apples and carrots gives an original taste and aroma.

For cooking, you need to take such products: 7 large carrots, 5 ripe apples, 1 tbsp. milk, 3 tbsp. tablespoons of butter, 5 tbsp. spoons of cereal, 2 eggs, 3 tbsp. tablespoons of bread crumbs.

• First, wash and peel the carrots. Wash and core the apples as well. Cut the vegetable and fruit into thin strips;
• Heat milk in a saucepan, put butter there, and then carrots. Simmer everything for 5 minutes. on minimal heat;
• Put apples and cereals in portions into the milk. Then send salt and sugar there. Cook for 3 more minutes. Then remove from heat. Put eggs there and mix everything well;
• Moisten your hands in water and form patties, which then roll in breadcrumbs. Fry in hot oil until golden brown. This will take 4 minutes. from each side. Serve with sour cream.

How to cook semolina meatballs with raisins?

Another option delicious dessert that kids will love when served for breakfast. Cooking is extremely simple and even a novice cook can cope with the recipe.

For cooking, you should prepare such products: 250 ml milk, 170 ml water, 1.5 tbsp. tablespoons of sugar, an egg, 200 g of semolina and salt.

• Cook cereals in milk and water, as indicated above. Ready porridge cool and mix everything well;
• Beat an egg into the semolina, add salt, sugar, butter and mix until a homogeneous consistency is formed;
• Rinse the raisins, pour boiling water over it and leave for 15 minutes. Then dry the raisins and put them in the dough. By the way, so that it is evenly distributed throughout the mass, you can first roll the raisins in flour;
• Wet your hands in water and form cutlets. Fry them in oil until golden brown.

How to cook porridge cutlets with meat?

A hearty meal that can be served with any meal. Many people call these cutlets zrazy, but only with porridge. For minced meat, you can use different types meat, or better a mixture, for example, beef and pork.

For this recipe, you should prepare such foods: 1.5 st. water and milk, 0.5 tsp salt, 1 tbsp. cereals, onion, 300 g of minced meat, 200 g of mushrooms, spices, vegetable and butter, bread crumbs, and sour cream.

Childhood memory - semolina meatballs with jelly for breakfast in kindergarten! It's very easy to make them at home and serve with sour cream, milk sauce or whatever you like.

The meatballs themselves are a dish European cuisine... We will cook our meatballs at home from semolina. To prepare such a dish, it would be ideal to use ready-made semolina, which remained after the previous meal. It is already thick in itself and in a new role will reveal itself from a different flavoring side.

We will fry semolina meatballs in bread crumbs, inside they will remain very juicy and tender, and on the outside they will acquire a crispy, rich crust. You will find out exactly how you can deliciously cook semolina meatballs by reading our recipe for a dish with a photo, which is presented below. In it, all actions are painted step by step.

To saturate and diversify the taste of semolina meatballs, we will prepare a special viscous sweet sauce to perfectly complement the texture of the dish.

• semolina - 0.5 cups
• milk - 2 glasses for porridge + 250 ml for sauce
• sugar - 0.5 cups
• wheat flour - 1 tbsp.
• breadcrumbs - 4 tablespoons
• refined vegetable oil - 2-4 tablespoons
• salt to taste

Semolina porridge is boiled both in milk and plain water, the only difference is that milk semolina has a much more pronounced creamy taste, and semolina on the water turns out to be very light. Take a suitable thick saucepan and pour the specified amount of milk into it, bring the liquid to a boil, salt a little to taste. Pour all the semolina into a saucepan in portions, mix the cereals thoroughly in milk so that it does not come in lumps. Cooking semolina for 6-7 minutes, then remove the porridge from the heat and cool it under a closed lid.

Pour bread crumbs into a deep bowl. From the cooled and slightly thickened porridge with wet hands, we form a small size ball as shown in the photo. Roll each piece in bread crumbs. Heat the pan with a small amount of vegetable oil and fry each semolina on it from both sides until golden brown.

For the sauce, we need to bring the milk to a boil. Mix flour, some warm water and sugar in a bowl. Pour the resulting mixture into boiling milk, mix the ingredients and bring the liquid to a boil again. Ready sauce Let it cool a little, pour semolina on it and serve the dish to the table, or serve the sauce in a separate saucer. Semolina meatballs are ready.

Recipe 2: semolina balls like in kindergarten

Prepare semolina meatballs like in kindergarten and serve them with jelly or condensed milk, jam - and you won't have to persuade anyone to eat another piece, the meatballs will be eaten with gusto and they will ask for more additives! The whole secret of a magical transformation is in an appetizing golden brown crust, which is obtained when roasting meatballs. And they can also be breaded in breadcrumbs - the crust will become even denser and, in contrast to the tender, soft semolina, it will be very tasty!

The basis of the meatballs is a steep semolina porridge. You need to cook it very thick, much thicker than you usually cook. The porridge should be like that, about which they say “so that the spoon stands,” otherwise the meatballs will blur during frying and you will get semolina cakes. Sometimes raisins or other dried fruits are added to the semolina, so if the meatballs are to your taste, it is very easy to diversify them.

• milk of any fat content - 0.5 liters;
• semolina - 0.5 cups;
• large egg - 1 pc;
• sugar - 3 tbsp. l (to taste);
• salt - a pinch;
• flour for breading meatballs - 2-3 tbsp. l;
• vegetable oil - 4 tbsp. l.

Bring the milk to a boil over low heat. As soon as foam begins to appear on the surface, stir the milk with a spoon so that it starts to move, and a small funnel turns out in the center. Continuously stirring, pour in a thin stream semolina... Reduce the fire under the pan to the minimum before adding semolina.

Stirring constantly, cook the semolina until all the cereals swell and the porridge begins to thicken. Add sugar and salt. Put sugar to taste, perhaps you want to make the meatballs sweeter, or vice versa - make them savory and serve with jam or condensed milk.

We continue to cook the semolina for 5-7 minutes, until it thickens. The porridge should be steep so that it can easily move away from the sides of the pan while stirring.

We transfer the finished semolina to a bowl or leave it in a saucepan and cool until warm. We drive the egg into warm porridge.

Mix vigorously in a circular motion. At first, the semolina will be lumps, but as it mixes, it becomes smooth, the egg will fully combine with the porridge.

Put a frying pan with vegetable oil on a quiet fire. Pour flour into a plate. Wet hands under cold water, we collect a tablespoon of semolina and form a round blank. Put on flour, press down to make a plump cake. Dip in flour and transfer to a frying pan.

Fry the semolina meatballs for three to five minutes on each side, until an even brown crust appears.

Serve semolina balls warm, hot or cool to room temperature. We choose additives to your taste: berry jelly, condensed milk, jam, berries grated with sugar. Bon Appetit!

Recipe 3, step by step: semolina balls

• Semolina 125 g
• Hard cheese 50 g
• Egg 1 pc.
• Vegetable broth 250 ml
• Ground paprika 0.5 tsp
• Vegetable oil 1 tbsp. l.
• Salt To taste
• Pepper To taste

The taste of the meatballs will directly depend on the quality of the semolina: how to make the semolina tasty if the cereal is old and moldy? True, no way. Remember - semolina should be a light yellowish tint, without visible lumps. If the cereal sticks together, it means that it is damp, and this will not lead to anything good, except for the appearance of bitterness or acidity.

You can, in principle, take any cheese: in some recipes there is even parmesan (it's not for nothing that the French love meatballs). But the usual "Dutch" or "Russian" will be no worse.

Vegetable broth is better, of course, to cook yourself from fresh vegetables, but in the case of a total shortage of time or desire, it is quite possible to get by with a bouillon cube.

Bring the vegetable stock in a saucepan to a boil. Stir constantly, add semolina into the broth, and, without stopping stirring, bring to a boil again.

After that, reduce the heat to low and, stirring calmly, cook the porridge for 2 minutes. Then remove from heat and leave to cool for 10 minutes.

When the semolina has cooled down a little, beat in an egg, add grated cheese, paprika, salt and pepper, and mix well.

On the work surface (for this, a cutting board moistened with water is best suited) form a sausage from the resulting mass and send it to the refrigerator for 10 minutes for final cooling.

Cut the cooled semolina sausage into 12 pieces and form the meatballs in the form of small round patties.

Heat vegetable oil in a pan and fry the meatballs for 2-3 minutes on each side until tender.

Recipe 4: how to cook semolina meatballs

I often cook such sweet meatballs with a delicate crispy crust, filled with fruit jelly, because absolutely everyone loves them at home. This dish is budgetary, it is prepared quite simply, you can be convinced of this by looking at this recipe for semolina cutlets with step by step photos.

• Milk 300 ml
• A pinch of salt
• Semolina 100 g
• Ghee for frying
• Eggs 1 pc.
• Flour for breading
• Sugar 1 tbsp

Let's prepare the ingredients for the semolina cutlets.

Pour the milk into a saucepan and heat.

When the milk boils, add salt, sugar and stir.

Now we need to add semolina. Since the porridge will turn out to be very thick, a lot of semolina is taken for this amount of milk, so so that no lumps form when adding cereals, reduce the heat to the very minimum or turn it off completely. Pour in the semolina, constantly stirring it with the milk. The porridge will thicken very quickly.

This is how it will be right after adding semolina.

Stir it with a spoon and cook over the lowest heat so that it thickens to such a state that it does not fall off the spoon. Then remove from heat and leave to cool completely.

Add a chicken egg to the cooled thick semolina porridge. If the egg is too large, only half can be added. Mix, the porridge should remain very thick.

Heat the ghee in a frying pan.

Form cutlets from thick semolina porridge with our hands, roll them in flour.

Put in a frying pan and fry them on one side.

When they are browned, turn them over and fry on the other side.

Place on a paper towel to remove excess fat.

Put the finished semolina cutlets on a dessert plate and pour over with fruit jelly. Delicious dessert is ready, bon appetit!

Recipe 5: semolina meatballs in a pan

• Semolina 500 g
• Chicken egg 1 pc
• Vanillin 1 sachet
• Breadcrumbs 100 g
• Sugar 50 g
• Butter for frying

Boil a very thick semolina porridge.

Add the egg.

Add sugar.

Mix.

Form the balls with wet hands.

Roll in bread crumbs or bread crumbs.

Fry in butter until golden brown.

Recipe 6: semolina meatballs like in a kindergarten (with photo)

Semolina balls will appeal to both adults and children. They turn out to be very similar to cheese cakes, but have their own original taste. They are easy enough to prepare and do not require a large number products. As a result, tender, airy and very appetizing semolina meatballs come out. The main thing in this recipe is to properly cook semolina porridge so that it turns out to be thick enough and mold well. Then the semolina balls will turn out incredibly tasty.

• Milk 500 ml
• Semolina 6 tbsp. spoon
• Sugar 2 tbsp. spoon
• Salt 0.5 tsp
• Butter 1 tsp
• Egg 1 pc.
• Vanilla sugar 1 sachet
• Flour 100 g
• Vegetable oil for frying

Boil thick semolina porridge. To do this, bring the milk to a boil and introduce the cereal in a thin stream with constant stirring. Simmer for about 5 minutes, not forgetting to stir. At the end add sugar, salt, butter. After that, turn off the heat, cover and let the porridge brew for another 10 minutes.

Beat the egg with vanilla sugar.

Add the mixture to the cooled semolina porridge and mix well. The semolina dough is ready.

With damp hands, so that the dough does not stick, form the meatballs. It is good to roll them in flour on all sides.

Put the semolina meatballs in a frying pan with hot vegetable oil and fry over medium heat until golden brown.

Turn over and also fry until golden brown, but with the lid closed. So semolina balls will turn out to be more airy and tender.

Put the prepared semolina meatballs on a plate with paper or a napkin to remove excess fat.

These are such delicious semolina meatballs.

Semolina meatballs go well with jelly or sour cream, it is impossible to tear yourself away from such a dish.

Recipe 7: semolina starch balls

For many, semolina beats are of genuine interest. This dish was somehow forgotten, and not every housewife knows how to cook them. And in general, not everyone knows that semolina can be used to make not only porridge, but also delicious meatballs. They are somewhat reminiscent of cheesecakes on outward appearance... But their taste is not curd, but more delicate, without sourness. If someone cannot eat cottage cheese, then semolina balls will help out in this case.

Semolina meatballs, the recipe with a photo step by step of which you see below, will be the perfect breakfast for you, and the children are so sweet dessert just adore. The meatballs can be poured over jelly, washed down with tea, milk or fruit compote.

• 100 grams of semolina in the dough + a little for breading,
• 1 glass of milk
• 2 chicken eggs
• 1 tbsp potato starch
• vegetable oil for frying,
• 50 grams of sugar
• a pinch of salt.

Pour milk into a saucepan, add a pinch of salt, granulated sugar. Boil. When the milk starts to rise in the saucepan, add semolina and stir constantly. Cook the porridge until it thickens. Suck to room temperature.

Drive eggs into the cooled porridge and mix until smooth.

Add to dough potato starch to tie the whole mass. Starch perfectly absorbs all moisture and fixes the whole dough.

To create more homogeneous mass drive in the dough with a blender without lumps. Beat with a blender for just a couple of minutes.

Pour some semolina into a deep plate and put a spoonful of dough there.

Dip a ball of dough in semolina and give it the shape of a ball. With dry hands, semolina-breaded meatballs are easily formed.

Pour some oil into a frying pan and put all the meatballs there.

Fry the meatballs over medium heat until crusty on both sides. Usually the meatballs are fried for 6-7 minutes on each side.

Serve hot meatballs after roasting. You can serve both sour cream and sweet jam with semolina meatballs.

Recipe 8: semolina meatballs with plum jelly

Semolina meatballs with jelly (they are also called manniks) - this is a well-known and favorite dish from childhood, which is included in the menu of any kindergarten for many years. It's interesting and tasty dish everyone eats, even those who flatly refuse semolina. But it is semolina that is the main component of the meatballs.

Today we will remember our childhood and prepare semolina meatballs with plum jelly for our household members.

for cue ball:

• milk - 0.5 liters;
• semolina - 100-115 grams (slightly more than half a 200 gram glass);
• egg - 1 piece;
• butter - 15-20 grams (1 tablespoon);
• salt - 5 grams (half a teaspoon);
• sugar - 50 grams (2 tablespoons);
• vanillin - 1 sachet;
• vegetable oil for frying.

for jelly:

• water - 1 liter;
• starch - 20-30 grams (2-3 heaped tablespoons);
• sugar - 75 grams (2.5-3 tablespoons);
• plums.

First, we need to cook semolina porridge. To do this, put a saucepan of milk on medium heat, salt,

add granulated sugar, butter.

When the milk boils, we reduce the fire and pour in a thin stream, while slowly stirring, semolina. Cook, stirring so as not to burn, for about 10 minutes. The porridge should be very thick. Then we set aside to cool.

Now let's get down to jelly. Separate the plums from the seeds and fill with water so as to completely cover the fruit. We put on medium heat and cook until the plums soften.

Wipe the hot mass through a strainer,

add water until one liter of plum liquid is obtained and set on medium heat.

Since the plums are sour, add 3 tablespoons of sugar and bring to a boil.

While the liquid is boiling, we dilute the starch in a small amount of cold water. After boiling, slowly introduce the diluted starch in a thin stream and stir. We reduce the heat and let the jelly boil for 3-4 minutes.

Plum jelly is ready.

Beat the egg with vanilla and add to the cooled semolina, stir well. If the porridge turned out with lumps, then the mass can be whipped with a blender.

From the prepared mass with wet hands, we form small cakes and roll them in flour, you can sprinkle a little sesame seeds. From the resulting test, 10-11 medium balls are obtained.

Fry semolina on both sides until golden brown in a pan over medium heat with heated vegetable oil.

Recipe 9: semolina meatballs with cherries in the oven

Semolina meatballs in the oven - simple and delicious recipe cooking lung and a delicate dessert dish based on semolina. Such meatballs are prepared incredibly simply and quickly, but they turn out to be light, fluffy and not at all greasy, unlike those that are fried in oil. Try to cook semolina meatballs in the oven and you will be pleasantly surprised with the result. Serve the semolina as a dessert for festive table and your guests will be delighted!

• semolina - 6 tbsp. full of spoons
• milk - 600 ml
• sugar - 60 g
• egg - 1 piece
• salt - a pinch
• vanilla sugar- taste
• dried cherries (raisins, etc.) - 2 tbsp. spoons
• vegetable oil - for lubrication
• coconut flakes - for breading

Pour sugar and semolina into the milk, add a pinch of salt, put on the fire and constantly stirring to cook the thick semolina porridge.

Add the egg.

Mix thoroughly, add cherries, vanilla sugar, mix again.

Form neat round beaters with wet hands, roll in coconut flakes.

All recipes are carefully selected by the site's culinary club

Semolina patties are a very popular dessert among children. Such a dish is perfect for breakfast for schoolchildren, because often children run to school without even having breakfast or drinking tea. The taste of this dessert amazes with lightness and tenderness.

The dish is not only very tasty, but also healthy, because semolina has many vitamins and minerals. They improve the health of adults and children, and also contribute to the normal functioning of almost all organs and systems. Not without reason, our grandmothers, in order to feed the children, assured them that whoever eats semolina porridge will certainly be healthy and grow up quickly.

How to cook semolina cutlets - recipe

Ingredients for the semolina cutlets recipe:

• 5 tablespoons semolina
• 150 ml fresh milk
• 1 tablespoon granulated sugar
• a pinch of table salt
• 200 grams of bread crumbs
• 1 chicken egg
• 50 mg butter for frying

Cooking semolina cutlets:

Pour milk into a deep saucepan, put on fire, and when the milk boils, add granulated sugar, a little table salt and pour semolina in small portions. At the same time, do not forget to stir constantly so that lumps do not form, and the semolina does not curl up, then the consistency will not be uniform. Stir all the time until the semolina is cooked. When the semolina has become very thick, it means that it is prepared and now it must be removed from the stove, and then cooled completely. You do not need to put the semolina porridge to cool in the refrigerator, it will perfectly reach room temperature by itself.

To prepare the semolina mixture, transfer the semolina to a mixing bowl. Beat there too chicken eggs... Stir with your hands or with a mixer, but at a low speed, in order to prevent the mixture from splashing over the entire working surface of the kitchen.

If necessary, bring the semolina to taste. If the hostess wants to make semolina cutlets as a delicious dessert for children, you can add more granulated sugar. In the case of preparing a regular snack or side dish, you can salt it on the contrary.

Pour the breadcrumbs into a vessel. With a wet spoon, we collect a little semolina mixture and roll it in bread crumbs as we usually do before frying standard meat patties.

Heat the pan, add oil and fry the semolina cutlets on both sides, one minute on each side. Before serving, you can decorate the semolina cutlets with powder. The dessert will be incredibly tasty if served with jam, jam or any berries. The taste of the dish will captivate your children and they will certainly ask you to cook semolina cutlets again.