Semolina Puffs
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g milk
- g fine-grain semolina
- butter
- teaspoon sugar
- salt
- lemon zest
- eggs
Instructions
- Boil milk with butter and sugar, stir in semolina, and cook firm.
- Off the heat, add the eggs one at a time (whites whipped), working well.
- Fry as balls over gentle heat into light puffs and dust with sugar.