Breaded semolina porridge squares

We Hungarians love breading foods. The standard three-step breading process works on a variety of meats, cheese and vegetables – and surprisingly, also on semolina porridge (tejbegríz). A dense semolina porridge is spread evenly in a thickness of 1-1,5 cm (~1/2 inch) right after it has been removed from the heat. Once it’s cool, it’s cut into squares, which are breaded with the usual flour-egg-breadcrumbs technique, then they are fried in oil. Breaded semolina porridge squares go well with fruit jam or chocolate sauce, or they are just dusted with powdered sugar.

Breaded semolina porridge squares
Breaded semolina porridge squares – photo:


  • 1 liter (~4 1/4 cups) milk
  • 100 g (~1/2 cup) sugar
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 20 g (~1 1/2 tbsp) butter
  • 180 g (~1 cup) semolina

For the breading:

  • flour
  • 3-4 eggs (or less if you add milk to the egg wash)
  • breadcrumbs
  • oil for frying

Place milk, sugar, vanilla, salt and butter in a medium-sized pot and start to heat. When the milk is warm, but not hot, stir in semolina. Cook, while stirring continuously, until the semolina porridge thickens.

Pour the porridge in a rinsed, still wet oblong dish or cake pan. Spread evenly in a thickness of 1-1,5 cm (~1/2 inch). Let it cool, then put it in the fridge for 20-30 minutes.

Cut the semolina porridge into squares. Dredge them in flour, dip them in beaten eggs and finally coat them in breadcrumbs. Heat 100-200 ml (~1/2-3/4 cup) of oil in a frying pan and over medium heat fry the semolina porridge squares on both sides until golden brown. Drain them on paper towels and serve immediately.

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