Semolina cutlets

Ingredients

Semolina – 5 tbsp.

Breadcrumbs – 2 tbsp.

Vegetable oil – 2 tbsp.

Sweet option:

Vanilla sugar – 5 g

Unsweetened option:

Onions – 1 pc.

Vegetable oil – 0.5 tbsp.

Spice mixture – 5 g

248 kcal
40 min.
40 min.

Photo of the finished dish

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Step-by-step recipe with photos

In my arsenal of semolina cutlets there are two options. One is sweet, with sugar. The other is unsweetened, with onions fried in vegetable oil and seasonings.

Both options are prepared virtually identically; if you want to prepare two versions of semolina cutlets at once, the recipe will provide explanations for either option.

I will prepare a sweet version of semolina cutlets, with sugar. You can add vanilla sugar if desired.

Let's start making semolina cutlets by cooking thick semolina porridge.

IMPORTANT : if you have semolina porridge left over from dinner or breakfast, you can use it, the main thing is that it is thick.

I will prepare the freshest semolina porridge. Boil milk in a saucepan, throw a pinch of salt into it and pour semolina into the milk in a narrow stream, stirring constantly with a spoon. The porridge will immediately begin to thicken, reduce the heat and cook the porridge for almost 6-8 minutes, until cooked. Remove the porridge from the heat.

IMPORTANT! If you are preparing unsweetened cutlets, at this step fry the finely chopped onion in a frying pan in vegetable oil (see ingredients for the unsweetened version) for 4-5 minutes, until the onion is golden. Add the onion to the porridge and stir well. Add seasoning or your favorite spices: pepper, thyme, a mixture of spices for vegetable dishes. Cool the resulting mass.

If you are preparing sweet semolina cutlets with me, add regular sugar and vanilla instead of onion.

IMPORTANT! Let the finished porridge cool to room temperature and only after that we continue to prepare the cutlets further.

Now add the egg and very carefully mix with the porridge until a homogeneous, smooth mass is obtained.

Add flour and stir the contents of the pan again.

As a result, we should end up with a mass of this density. If yours turns out thinner, add a little more flour.

With wet hands, form cutlets and roll them in breadcrumbs.

Fry the semolina cutlets in vegetable oil for 4-5 minutes on each side.

A sweet version of semolina cutlets is served with sour cream, syrup, caramel or fragrant homemade jam. The unsweetened version is great served with sour cream, tomato sauce or ketchup.

Semolina balls - delicious recipes for children for any day

Semolina porridge is a healthy and tasty dish, but not all children adore it; almost all mothers are very familiar with the morning “battles” for every spoonful. Surprisingly tasty semolina balls will be a good way to feed such capricious creatures. They are very easy to prepare, either from leftover porridge from yesterday or from freshly prepared porridge.

How to prepare semolina balls?

To create delicious semolina balls, you only need semolina, milk and sugar. You can add raisins, dried fruits, carrots, cottage cheese, a very tasty recipe - with jelly. Easy and quick to prepare, both in a frying pan and in the oven. You can make unsweetened ones, then you add much less sugar. A few cooking secrets from the most experienced chefs:

In order for the porridge to come out without lumps, you need to pour in the cereal while the milk is boiling, in a narrow stream. At the same time, stir the liquid clockwise. Stirring constantly, cook for 3-5 minutes until thickened.
Semolina porridge balls are formed with wet hands, then the mixture will not stick. Thickness – no more than 1.5 mm, so that they are perfectly fried. Can be formed into balls.
Oil is added to the porridge a couple of minutes after preparation. Raisins, cottage cheese and other ingredients - only when it has cooled down.
Before pouring in the eggs, beat them; you need to pour them in while stirring the porridge.
If the porridge is very thick or with lumps, semolina balls can be saved by beating the mixture in a blender.
The dish will taste the most tender if you add cottage cheese - for sweet ones; for savory ones, grated vegetables are suitable.

Semolina balls - recipe in a frying pan

The fastest way to create semolina porridge balls in a frying pan is to roll them in flour, breadcrumbs or dry semolina before frying. You can cook with either vegetable or butter, the main thing is that the first one should be without aroma. The treat is usually served with sour cream, condensed milk or jam.

milk – 300 ml;
semolina – 7 tbsp. spoon;
sugar – 6 tbsp. spoon;
egg – 1 pc.

Cook semolina porridge. Pour the mixture of semolina and sugar into the boiling milk and keep it on the fire until it thickens. Cool, beat in the egg, mix.
Form semolina balls, roll in flour.
Fry until golden brown.

Semolina balls with jelly - recipe

Semolina balls with jelly are very popular; it must be prepared separately. For this recipe, you can add ready-made rice, millet or oatmeal to the base. To make the mixture homogeneous, beat it with a blender. After frying, the treat is first placed on a paper napkin to drain the fat.

semolina – 7 tbsp. spoon;
milk – 0.5 l;
sugar – 4 tbsp. spoons;
flour – 50 g;
testicle – 1 piece;
berries – 1 cup;
water – 1 glass;
butter – 50 g;
starch - 1 tbsp. spoon.

Cook the porridge, cool.
For the jelly, boil water, add berries and sugar. Dissolve starch in cool water and pour into the drink. Keep on fire for a couple of minutes until it thickens.
Pour the egg into the cooled porridge and stir. To make the semolina balls tender, beat the mixture with a blender.
Form into flat cakes or balls and fry until golden brown.

Semolina balls in the oven - recipe

If you have time, it is better to create semolina balls in the oven, then they will turn out to be the softest and most fluffy. There is a version that supposedly this dish was invented by thrifty cooks so as not to throw away yesterday’s porridge. And there is a grain of truth in this, since in kindergartens such breakfast was often found on the menu for children.

semolina – 6 tbsp. spoon;
vanillin – 1 sachet;
milk – 0.5 l;
eggs – 1 piece;
sugar – 50 g;
flour - 3 tbsp. spoons;
dried cherries or coconut flakes - 1-2 tbsp. spoons.

Cook thick porridge, cool.
Add the egg, flour and vanillin, dried cherries, and stir thoroughly.
Place in baking tins and sprinkle with coconut flakes.
Bake in a hot oven preheated to 180 degrees until golden brown.

Carrot balls with semolina

Carrots are no less useful for a child’s body than semolina; they contain a lot of vitamin A (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A, containing beta-carotene, and vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B, which increases hemoglobin. Carrots are one of the few vegetables that do not lose their parameters when cooked, so it’s worth taking note of a recipe like carrot balls with semolina.

carrots – 600 g;
semolina – 4 tbsp. spoons;
sugar – 4 tbsp. spoons.

Boil carrots until almost done. Cool, grate.
Add sugar and semolina, mix.
Form into balls, roll in semolina or flour.
Fry until golden brown, then keep on low heat for another 10 minutes.

Semolina balls, like in kindergarten

Making semolina balls, like in kindergarten, is the dream of almost all adults; often young mothers try to bring back this recipe. And the main secret is in the golden brown crust, which in combination with tender semolina creates a unique taste. This effect can be achieved simply by rolling semolina cutlets in breadcrumbs.

semolina – 0.5 cups;
milk – 0.5 liters;
sugar – 3 tbsp. spoons;
egg – 1 pc.

Cook a thick porridge, a mixture “so that a spoon can stand.” Cool.
Beat the egg into the warm mixture and stir.
Form into balls and roll in breadcrumbs.
Fry on each side for 5 minutes.
Children will like semolina savory balls if served with grated berries.

Curd balls with semolina

The combination with cottage cheese will also be useful, since this product contains a lot of calcium, which is very necessary for the baby’s skeletal system. Lactic acid bacteria promote rapid absorption of calcium and phosphorus, bactericidal substances normalize the microflora of the intestinal tract. Cottage cheese and semolina balls will be much tastier if poppy seeds are added to them.

milk – 2 glasses;
semolina – 1 glass;
testicle – 1 piece;
sugar – 4 tbsp. spoons;
cottage cheese – 200 g;
poppy seed – 2 tbsp. spoons.

Cook thick porridge, cool.
Add cottage cheese and poppy seeds, eggs, mix.
Form semolina curd balls, place in a frying pan or on a steamer rack.
To fry, roll in flour and fry until golden brown. If you cook in a double boiler, you don’t need to sauté; they cook for 15 minutes.

Lenten semolina balls

For children who are allergic to eggs, semolina balls without eggs would be a good breakfast dish. To prevent the mixture from falling apart, use soaked semolina. To do this, you need to pour milk and water into a saucepan and leave the cereal for 10 minutes. Shake before putting on the fire, and, stirring constantly, cook - time after boiling - 3 minutes.

milk – 3 glasses;
water – 2 glasses;
semolina – 1 glass;
sugar – 1 tbsp. spoon.

Prepare porridge from soaked semolina, adding sugar immediately during cooking. Cool.
Cook jelly.
Form into balls and roll in flour.
Fry until golden brown.

Semolina cutlets with jelly: recipe with photo

Semolina balls are a healthy dietary dish that will appeal to both adults and children. They are often included in the menu of kindergartens, especially in combination with drinking jelly. A delicious dessert can be prepared at home without difficulty. The set of ingredients in the basic recipe is simple, and the process is easy even for a novice cook.

How to cook semolina cutlets with jelly

Not everyone loves semolina porridge, but small sweet cutlets with a cute smell and inimitable taste will not leave anyone indifferent. As a sauce, the meatballs are topped with berry jelly.

Advice: if you don’t want to bother making a thick drink with your own hands, you can purchase a dry semi-finished product and, following the instructions on the packaging, create a real analogue of a homemade product.

Semolina cutlets with jelly are served for breakfast. This is a good dessert for lunch or an afternoon snack. They are filling - three pieces can easily replace a bowl of porridge.

Production time: 20 minutes

Number of servings: 6

Energy value

calorie content - 339.1 kcal;
proteins - 12 g;
fats - 4.5 g;
carbohydrates - 62.8 g.

Ingredients

semolina - 50 g;
milk 2.5% - 100 ml;
water - 50 ml;
sugar - 1 tsp;
salt - 1 pinch;
chicken eggs - 1 pc.;
flour - 2-3 tbsp;
butter - 50 g;
vegetable oil - 50 ml;
berry jelly.

Step-by-step production

Cook thick and viscous porridge in water and milk (1:3 ratio) with the addition of salt and sugar. To avoid lumps, before pouring the cereal into the liquid, combine the semolina with sugar.
Let it cool and add the egg. Stir until smooth. This needs to be done quickly. If the porridge is not cool enough, the protein will curdle.
Make small, round shapes from the resulting mass.
Melt butter in a frying pan and add sunflower oil to it. If you cook only with animal product, the cutlets will quickly absorb it and begin to burn.
Fry on both sides until golden brown. Quite 2 min.
Create jelly.

It is advisable to serve it hot, but it will be just as tasty when served cool. Those who like sour things will like it if you add a little sour cream.

Tip: creating a meatless dish is quite simple. Remove the egg and butter. The porridge should be as thick as possible, otherwise the lumps will fall apart when frying.

How to create jelly

When there is no desire to enjoy semi-finished products, and household members prefer only natural products, you can prepare the sauce for semolina cutlets with your own hands. Moreover, it will be tastier and healthier.

Production time: 10 minutes

Semolina balls

Semolina balls with jelly

Nostalgia took over my husband and I this afternoon. And I don’t remember how, but in our communication we reached the point of kindergarten nutrition. And my husband remembered the semolina meatballs with jelly. Not a casserole, but specifically meatballs. And during the day there is no need to create lessons with the elder, the little one is dozing, I went to the kitchen to try to recreate these little balls. In the evening the husband was in ecstasy! My little picky son (son) asked, while devouring another bit of meat, that I prepare them for him all the time! I can’t seem to find any analogues on the website.

Potato balls with cheese and herbs

There are a lot of potato bits. I literally haven’t found one, but this is exactly how I cook. I cook it very rarely, but this makes the recipe even more delicious and loved. There are some small aspects that make these balls indescribably delicious. By the way, such a meatball can also be offered for a hearty breakfast, for example, on the weekend. Or a real dinner, even without gravy it’s very tasty. Maybe you can try it?

Eggplant slices

A simple, easy-to-make dish for eggplant lovers.

Fried manna with lingonberry sauce

The taste of youth, I would say so. A tasty and fun breakfast for the whole family and a beautiful start to a new day.

Special semolina balls

I highly recommend this recipe! These meatballs turn out so tasty and special that you want to eat them! I myself can’t stand semolina porridge (this has happened since I was a teenager), but this recipe has amazed almost everyone! Try it, your loved ones will appreciate it! And yet, these meatballs can be eaten both hot and cool, they are simply suitable for all occasions!

Semolina balls with options

Let me shake the old days. Semolina balls are a tender memory from kindergarten. What could be simpler? It’s tasty, and if desired, sweet... But you can also NOT have it sweet. Or maybe not fry it. Or maybe balls. In a word, I was carried away. For those who are curious - educational program on semolina bits. Ask!

Crab balls

Well, very tasty, very tender crab meat balls. Can be served with any side dish. I advise you to try it!

Cabbage-rice balls

There’s still a week until salary, but the refrigerator is empty and there’s nothing in the house except rice and cabbage? There is a way out! This is a very tasty dish! For a long time I didn’t dare to cook it myself, I thought, well, what could be savory (?) in there. In fact, it is unexpectedly tasty, and together with the simple sauce, it is very affectionate.

Fish balls “Down”

The last time I fried fish cutlets, my son complained that they came out a little dry and didn’t have a very distinct taste. I had to fix it urgently!

Carrot semolina balls “Orange mood”

Orange sky, orange sea, orange greenery, orange camel. Orange mothers, orange children, Orange songs, orange sing. For the competition “Fasting with Moulinex”.

Semolina balls . Semolina balls are a delicate dessert dish. A beautiful option for a savory breakfast.

They are easy to prepare; both adults and children will love these meatballs. In addition, such preparation of the dish helps to bring abundance into the preparation of ordinary traditional semolina porridge.

Semolina balls are prepared specifically from semolina porridge. To do this, you need to cook it or eat the porridge that is left after breakfast.

Porridge is cooked from milk, sugar, a pinch of salt and semolina. Semolina porridge for meatballs must be thick, without lumps. You can create this using 2 methods. Or pour semolina into cool milk and let it sit in it, then cook the porridge, stirring it with a spoon. Or pour semolina into hot milk in a narrow stream, stirring it continuously with a spoon until the porridge is completely ready. To prevent the porridge from burning, it is recommended to cook it in a metal cauldron.

After the porridge is ready, you need to let it cool, then you can use it to create a mass for the meatballs. If the porridge is not thick, you should add a little wheat flour to it.

Vanillin is added to the cooled semolina porridge to taste; you can also add raisins, pieces of fruit for contrast, or do without these ingredients. Be sure to add chicken eggs to the porridge and stir the mixture well. Next, the mass is formed into little balls (similar to round cutlets).

The finished meatballs are breaded in flour, or this can be done in breadcrumbs. Semolina balls are fried like any other balls or cottage cheese pancakes in heated vegetable oil on all sides until they are golden in appearance.

The meatballs are placed on a dish, decorated with mint leaves or fresh berries, sprinkled with sweet powder and served with tea.