Semolina Slices with compote

One of my fondest childhood memories is my father, a brilliant cook, preparing “Griesschnitten” or in English semolina slices for us children. This is comfort food at its best and can be eaten as a main course – this is possible, allowed and even encouraged in Austria 🙂

The semolina slices are seasoned with sugar and cinnamon, fried in butter and served with a fresh fruit compote.

Due to the fact that the ingredients were inexpensive and the making of it so easy this dish was a fixed part of the middle class menu in olden times.

Recipe Fried Semolina Slices

  • 1 l of milk
  • 50 g butter
  • 30 g sugar
  • zest of 1 lemon
  • salt
  • 250 g semolina
  • 4 eggs
  • 100 g bread crumbs
  • butter for the frying pan
  • cinnamon

Bring the milk with the butter, sugar, lemon zest and salt to a boil in a casserole. Add the semolina and simmer until it has thickened.

Take the casserole off the stove and let cool for 5 minutes. Add two eggs one after the other and mix into the semolina.

Pour into a rectangular loaf pan (I tend to line it with clingfilm so that it is nice and easy to get out of the mould) and let cool for a couple of hours.

Demould and cut into medium thick slices.

Put the 2 beaten eggs into one soup plate and the breadcrumbs mixed with cinnamon into the other.

Dunk the Selina slices first into the beaten eggs and then coat them evenly with the breadcrumbs.

Heat the butter up in a frying pan and fry the semolina slices about 2 minutes on each side.

Serve warm with either apple or any other fruit compote.

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