Enjoy these Cheesy Semolina Fritters with apple Relish. These semolina fritters are simple and delish – you must try out this easy to make appetizer. They are called Suji kay kebab in India and Pakistan. These fritters are crunchy from outside and fluffy from inside. They go well with tomato sauce but I am presenting with Apple Relish.
Ingredients: Cheesy Semolina Fritters with Apple Relish
125 g semolina
1 cup cheddar cheese, grated
2 ½ cups milk
1 small onion
1 celery stalk
2 garlic cloves
1 bay leaf
½ dried mustard powder
2 tbsp plain flour
½ dried white breadcrumbs
6 tbsp vegetable oil
Salt and pepper
Celery leaves to garnish
Coleslaw, to serve
2 small dessert apples, cored and diced finely
½ cup sultanas (golden raisins)
2 celery stalks, chopped
½ cup dried apricot, chopped
6 tbsp cider vinegar
Pinch of clove
½ tsp cinnamon
Cheesy Semolina Fritters with Apple Relish
Pour the milk into a saucepan and add the onion, bay of leaf, celery and cloves. Bring to the boil and remove from the heat and allow to stand for 15 minutes.
Strain into another saucepan, bring to the boil and sprinkle in the semolina, stirring constantly. Reduce the heat and simmer for 5 minutes until very thick, stirring occasionally to prevent it sticking.
Remove the pan from the heat and beat in the cheese, mustard and seasoning. Place ina greased bowl and allow to cool.
To make the apple relish, put all the ingredients in a saucepan, bring to the boil, cover and simmer gently for 2o minutes until tender. Allow to cool.
Put the flour, breadcrumbs and egg on separate plates. Divide the cooled semolina mixture into eight and press into 2 ½ inch rounds, flouring the hands if necessary.
Now coat lightly in flour then egg and with breadcrumbs. Heat the oil in a large frying pan and gently fry the fritters for 3-4 minutes on each side until golden. Drain on paper towels.
Garnish Semolina Fritters with celery leaves and serve with the relish and coleslaw.