4 cups of milk
1 cup of sugar
1 tablespoon of grated lime zest
1 pinch of salt
1 1/4 cups of semolina
4 eggs
3/4 cup of cake flour
6 tablespoons of oil
2 tablespoons of confectioner's sugar
4 cups of milk
1 cup of sugar
1 tablespoon of grated lime zest
1 pinch of salt
1 1/4 cups of semolina
4 eggs
3/4 cup of cake flour
6 tablespoons of oil
2 tablespoons of confectioner's sugar
Soak a 20 cm x 30 cm baking dish with water
In a medium pan, bring to a moderate heat the milk, sugar, lime zest, and salt
Mix well with a spoon
Add the semolina gradually, stirring continuously for about 17 minutes, until the mixture thickens and has a consistency like a puree
Remove from the heat and add 2 lightly beaten eggs
Mix with a spoon until smooth
Spread the cream evenly in the baking dish, forming a layer of 2.5 cm height
Cover with plastic wrap and let it cool to room temperature
Cut into squares of 4 cm. Reserve
In a bowl, whisk the remaining eggs and dip the squares of cream into them
Next, coat them in cake flour
In a medium frying pan, heat 3 tablespoons of oil over moderate heat
Fry two squares of dough at a time, for 2 minutes each side, until golden brown
Add an extra tablespoon of oil as needed to prevent the cream from sticking to the pan
Drain on paper towels
Dust with confectioner's sugar and serve warm or lukewarm.
