Hate Semolina? These Crispy Patties Will Change Your Mind

Meet the kind of breakfast that gets zero complaints: semolina patties. Soft inside, lightly crisp outside, built entirely from basic pantry stuff. If you grew up on semolina porridge, this is the glow-up. Easy to shape, quick to fry, and friendly to both kids and grown-ups.

What you need

• Milk — 500 ml
• Semolina — 80 g
• Sugar — 2 tbsp
• Salt — 1/4 tsp
• Egg — 1
• Butter — 30 g
• Breadcrumbs — 3 tbsp (for coating)
• Vegetable oil — 2 tbsp (for frying)
• To serve: jam, honey, or sour cream (berry sauce or sweetened condensed milk also works)

How to make them

1. Start with the semolina base. Bring the milk to a boil in a saucepan, then add the salt and sugar. While whisking, rain in the semolina in a thin stream so it does not clump. Cook over low heat for 3–4 minutes until thick.

2. Take the pan off the heat. Add the butter and stir until it fully melts in. Let the mixture cool down to warm; you want it comfortable to the touch before adding the egg.

3. Crack in the egg and mix until smooth. The mixture should be pliable and not overly sticky.

4. Lightly wet your hands. Shape small round patties about 5 cm across and 2–3 cm thick. Roll each one in breadcrumbs so they get that golden crust and keep their shape in the pan.

5. Heat the vegetable oil in a skillet over moderate heat. Fry the patties until golden on both sides, about 2–3 minutes per side. Keep the heat steady so they warm through without scorching.

Serve it right

They are best warm. Spoon over sour cream, jam, or honey; berry sauce or a swipe of sweetened condensed milk is never a bad idea. For peak cozy, pour cocoa or a mug of warm milk on the side. Breakfast for the whole family, solved.