Start by beating the eggs in a bowl and mixing them with the yogurt until smooth. Add the sugar, salt, baking powder, and semolina, stirring until the dough is uniform. Let the mixture rest for about five minutes to allow the semolina to absorb the moisture

Next, transfer the dough to a plastic freezer bag and cut off the tip to create a piping bag. Heat oil in a frying pan and pipe small portions of the dough into the pan, forming small discs. Fry them on both sides until they turn golden and crispy.

Once cooked, remove the discs from the oil and place them on a paper towel to drain any excess oil. Serve them warm for the best flavor and texture. Enjoy this delightful treat as a snack or dessert!

How to Make

This recipe is incredibly straightforward and requires minimal effort. The key is to ensure the dough is well-mixed and has a smooth consistency. Letting the dough rest for a few minutes allows the semolina to soften, making it easier to handle and fry.

When frying, make sure the oil is hot but not smoking. This ensures the discs cook evenly and develop a crispy exterior without absorbing too much oil. Use a spoon or spatula to gently flip them, being careful not to break the delicate discs.

The final step is to serve them immediately. The contrast between the crispy outside and the soft, fluffy inside is what makes this dish so special. Pair it with a drizzle of honey, a sprinkle of powdered sugar, or even a dollop of yogurt for added flavor.

Variations

For a savory twist, omit the sugar and add herbs like parsley, dill, or chives to the dough. You can also incorporate grated  cheese for a richer flavor. These savory versions make a great appetizer or side dish.

If you prefer a sweeter treat, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough. You can also serve the discs with fresh fruit, a scoop of ice cream, or a drizzle of chocolate sauce for a decadent dessert.

For a healthier option, try baking the discs instead of frying. Preheat your oven, shape the dough into small rounds, and bake until golden. While the texture will be slightly different, it’s a great way to enjoy the recipe with less oil.

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