This weekend I present a dessert that marked my childhood, sweet fried semolina pudding recipe. This recipe is actually a continuation of the remaining semolina pudding, the day after it has hardened. My grandmother cut this pudding into pieces, passed it through the flour and beaten egg, and fried it. It was delicious!
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.