Memortree wrote:
I am looking for recipe for a sweet that was made with cream of wheat, lemon, lemon peel and ?????, cut into squares breaded with??? and fried. Does this ring any bells with anyone? Called Fritta Doulsa???
Thanks
Hi Memortree,
The recipe you are looking for sounds like a variation of "Frittata Dolce" which means fried sweet.
The recipes that I am familiar with use semolina, but you could use Farina/Cream of Wheat instead.
Following are several recipes for the dish:
Frittata Dolce - Sweet Frittata
3 1/4 cups milk
3/4 cups farina (or cream of wheat cereal)
Pinch of salt
1/4 Sugar
zest of 2 lemons (no white pith)
1 wedge of lemon, juice
2 Eggs
bread crumbs
butter
In a sauce pan, bring milk, farina and salt to a slow boil, stirring constantly.
Add sugar, lemon zest, and lemon juice just before it starts to thicken.
Stir until mixture becomes thick enough to spread.
Pour mixture into a pan with sides, so you can spread the mixture about 1 inch thick.
Put the pan in the refrigerator to cool so mixture hardens enough to be able to cut into pieces.
When mixture is firm, cut into small diamond shaped pieces (about 2 inches long).
In a dish, beat eggs with a tablespoon of water.
Dip the firm farina into the eggs, then coat them in plain bread crumbs.
Fry in butter on both sides until golden.
Serve while hot.
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http://www.smallzone.net/desserts/recipe.asp?RecipeID=39
Rotelline di semolino (Fried Semolina Disks)
For the filling:
2 1/4 cups milk with a slice of lemon zest
1/2 cup (heaping) finely ground semolina
1/2 cup sugar
2 egg yolks
2 Tbsp. butter
For the coating:
3/4 cup finely ground dry bread
1 beaten egg
6 Tbsp. Butter for frying
powder sugar to sprinkle
Instructions:
1. Warm up the milk in a nonstick pan and when it starts to boil add the semolina flour a little at a time and mix using a wire whisk.
2. Once the semolina is added continue stirring with a wooden spoon until the mixture starts to thicken.
3. Remove the pan from the stove and add the sugar, the butter and the egg yolks.
4. Wet a smooth surface with water and place the mixture. Flatten it down with a large wet knife or a glass.
5. Cut the semolina mixture into disks using a glass. Use the excess to make other more rounds.
6. Dip the disks into the egg and then coat them with bread crumbs.
7. Melt the butter in a medium non stick pan. Fry the disks a little bit at the time on both sides. Be careful not to burn the butter. In case it gets brown change the pan with new one.
8. Place the disks on a paper towel to eliminate the extra butter and serve them on a plate sprinkled with powder sugar.
9. Sprinkle the top with cocoa powder through a fine mesh strainer.
10. Refrigerate for 24 hours.
Notes:
The semolina disks can be prepared hours ahead you just wait to coat them before frying.
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http://www.simple-recipes.info/recipe/20018/fried-semolina.html
Recipe Fried Semolina - yeld 4 servings
Ingredients
200 G Semolina
70 Cl Milk
90 G Sugar
2 Eggs
1 Lemon
Breadcrumbs
Plenty Of Olive Oil
Method:
Carefully wash and grate the lemon zest.
Bring to boil milk, dissolve the sugar, pour in the semolina, stirring constantly and cook for 15 minutes.
Combine 1 egg and lemon zest.
Spread the mixture on a smooth surface.
Let it cool and cut into diamond shapes.
Pass the diamonds in the beaten egg and then breadcrumbs.
Fry in hot oil and serve immediately.
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http://www.sweetbitesblog.com/journal/2011/7/1/frittelle-di-semolino-dolce-sweet-fried-semolina-snack.html
FRITTELLE DI SEMOLINO DOLCE
For the cooked semolina
4 cups of whole milk
200 gr semolina flour
4 to 5 tablespoon of Sugar
pinch of Salt
1 to 2 lime peel
For the breading
2 well-beaten eggs
Breadcrumbs – unseason
Oil for frying
2 tablespoons of unsalted butter for frying
Prepare a sheet pan or jellyroll pan about 9 x 12 inches, lined with plastic wrap that has been lightly rubbed with vegetable oil.
In a deep saucepan, over medium-high heat, bring the milk to a light boil with the salt, sugar and the lime peels. Stir constantly, remove the lime peels, bring the heat to medium and add the semolina flour, stirring all the while lest lumps form. Cook over a moderate flame, stirring constantly, for about 6 to 10 minutes or until the semolina goes from liquid form to a creamy, firm texture. Remove from the heat and let keep stirring in order to cool it down a bit.
Pour the mixture onto a prepare pan and let it cool for about 10 minutes, then place in the refrigerator for at least 2 to 3 hours to get very cold– overnight is best.
Turn the pan over onto a cutting board to disgorge the hardened semolina, remove the wrap. Cut it into any shape you like, but I make diamonds, because they are pretty and you have no waste and my nonna use to do them that way - what can I say, I’m a sticker for keeping tradition.
Heat ½ inch of oil and butter in a heavy 8-inch skillet over medium-high heat. Meanwhile, beat the eggs in a low, flat dish. When the oil is ready, dip the cut semolina shapes in the flour, then drag them through the beaten egg, and then in the bread crumbs, pushing gently to be sure they adhere. Gently slip a few pieces at a time into the oil and fry them until they are hot and golden. Drain the fritters on a kitchen towel and serve them hot or warm.
Memortree
Dee514
