I put the milk to boil in a pot, together with vanilla and 80 g sugar. When the milk starts to boil, slowly pour the semolina, mixing with an egg beater. Boil everything 10 minutes over medium-low heat, stirring constantly, until the pudding thickens.

When the pudding is ready, pour it on a tray, or on any flat surface. With a spatula, spread the pudding evenly in the thickness of 1 cm - 1.5 cm, as you wish and let it cool. After it has cooled, cut the pudding with a knife, in approximately equal shapes.

 Put on a plate about 50 g of wheat flour, through which we pass the pudding pieces. In a bowl, beat two whole eggs well, and pass through the pieces of pudding, which we shook from the flour.

In a pan, heat 100 ml of sunflower oil, in which we fry the pudding. Fry them on medium heat for about 2-3 minutes, on each side, until they turn a golden colour. Remove the fried semolina pudding slices, on a kitchen towel, and let them drain from the oil.