2 cups (475 ml) milk 1.25 cups (225 g) durum/semolina flour 1 liter frying oil 1/3rd cup (100g) honey, more or less for taste 1 teaspoon coarse black pepper, more or less to taste
Order of Operations
Heat the milk in a pot over low heat; it shouldn't simmer but it should start steaming
When milk is warm, add half the flour and mix in, stirring continuously to avoid burning the flour
After stirring for about a minute, add in more flour; look for a thick mixture that's difficult to stir
If mixture is too thick, add milk. If too thin, add more flour.
Continue to stir and cook for 10~15 minutes, depending on how long you can keep stirring, then remove from heat and let cool for several minutes
Spread onto a plate or dish to where the dough is about half an inch thick, then get it cold in the refrigerator for 15~20 mins
Once the dough firms up after that cooling period, cut it into bite-sized shapes. They don't have to be particularly sized because they'll lose shape as they fry
Heat your frying oil to 350 Fahrenheit
Fry the fritters in batches of 6 to 8 at a time; let them fry undisturbed for a minute. They'll clump up during this time, so after a minute gently break them up and let them fry for another minute or two; look for golden brown coloring
Let them drain on a wire rack and reheat the oil to repeat the process
With the warm drained fritters, put them in a bowl, drizzle them with honey and toss to coat. Recommendation: warm the honey first. Sprinkle with pepper, toss the fritters, and repeat for all batches.
