Carrot fritters with semolina

My parents are from Polesie, located on the territory of four countries: Belarus, Poland, Russia and Ukraine. The story so strongly intertwined culture here, languages ​​and cuisine that now it is difficult to attribute a particular tradition of a particular nation. On the table we often appeared dishes from German, Polish, Ukrainian and Russian cuisine.

“Sicheniki” (vegetable fritters) are small fried cakes from vegetable, fish or meat. The word “sicheniki” comes from “cut”, meaning that it is a dish of cut products, and its roots originate in the Polish and German cuisine.

Carrot fritters with semolina

Ingredients:

• 4 carrots
• 1/2 cup semolina + 2 tbsp
• 1 cup milk
• 1 tbsp butter
• 1 egg yolk
• 2 tbsp sugar
• salt
• 3 tbsp canola oil for frying

Instructions:

1. Grate carrots, put in a pot, pour the hot milk, add sugar, butter, salt and simmer until tender.
2. Then add semolina and cook for another 5-7 minutes on low heat, stirring occasionally.
3. Cool to a temperature of 50-60 degrees, add 1 beaten egg yolk, 2 tablespoons of semolina and mix.
4. Using a tea spoon pick the mixture and fry on the heated pan with canola oil on both sides.