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semolina fritters
Semolina Fritters (with milk, egg whites and raisins)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1 pint milk
4 tablespoons sugar
Pinch of salt
4 egg yolks
4 ozs. semolina
2 egg whites
2 ozs. raisins
A little candied citron
Castor sugar for sprinkling


"Heat the milk with the sugar and salt and when it begins to boil, place in the top of a double boiler, and add the semolina little by little until a thick paste is formed, stirring continually so that it does not stick to the bottom of the saucepan; remove from the heat, cool slightly and add the beaten egg yolks and later the whites beaten stiffly, the citron cut small and the raisins. Mix together well, and when cool, from into little balls the size of a walnut; dip in beaten egg white and then in breadcrumbs and fry quickly in deep oil until a golden brown; drain for a moment or two on blotting paper to drain off an surplus oil, and serve hot, sprinkled liberally with Castor sugar."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... P.S. This recipe is almost impossible to do and is definitely not worth the effort. Photo and notes: Mary Melfi.

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