Frittelle di Semolino / Semolino Fritters

Makes 25 – 30 small frittelle:

• 100 g of semolino flour, sifted
• 500 ml of whole milk
• 40 g of sugar
• 70 g of orange peel, chopped
• grated zest from half an orange
• 3-4 pinches of cinnamon
• 2 large eggs
• oil for frying, I use peanut oil which has a very mild neutral flavour

Bring the milk to the boil in a medium saucepan.

Add the semolino flour and the sugar into the pan and whisk or stir vigorously so there are no lumps. Cook the mixture on a low heat for a further 5-7 minutes stirring all the while. In the meantime add the cinnamon and the grated orange zest.

Pour the thickened semolino dough into a bowl. Once it has cooled down a little whisk in the eggs and stir in the chopped orange peel.

Leave to cool down, about 30 minutes.

Heat the oil to about 170 C in a medium saucepan.

Once the oil is hot enough spoon generous teaspoons of the batter into the oil. Don’t overcrowd the saucepan too much.

Fry the frittelle on both sides until deep golden in colour.

Lift the frittelle out using a slotted spoon and place them on a large plate laid with a sheet of a kitchen paper towel.

Repeat the process until you’ve used all the semolino dough.

Serve whilst still warm dusted with more sugar if you wish.