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.





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


Apple Relish

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


Preparation Method:

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 in a 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 cooling.

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 Cheesy Semolina Fritters with celery leaves and serve with the relish and coleslaw.