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Dessert

Semolina Fritters

Semolina fritters are fried cakes made from semolina cooked with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Semolina and sugar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 351 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Semolina Fritters

Ingredients

Directions

Prepare

  1. Cook the semolina in water until thick, using a double pan to prevent burning.

  2. Once thick, let it cool slightly.

  3. Shape the mixture into fritters.

Fry and serve

  1. Heat oil in a pan and fry the fritters until golden brown.

  2. Serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Semolina + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Thickens with water as it heats and sets as it cools, giving the fritters their shape and body.
Sugar
Adds sweetness to the mild semolina.
Oil for frying
Conducts heat around the fritters, browning and crisping their outside.

The step that matters

Cooking the semolina until thick. Semolina starch swells and thickens as it heats in water. If the mixture is not thick enough, the fritters will not hold their shape after cooling and frying. A double pan gentle heat helps keep it from scorching.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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