Welcome back to Culinary Compass! Are you searching for the ultimate crispy snack but trying to avoid potatoes? We have the perfect solution: Semolina Fries!
This incredible recipe, shared by Chef Yaman, achieves the unmistakable crunch and texture of classic French fries or chips using just semolina, water, and salt. It’s a fantastic way to utilize simple ingredients and apply professional cooking techniques to create a gourmet, healthy living-focused alternative. This video breaks down the Food Science behind hydrating and shaping the semolina dough for perfect results every time.
From achieving the correct dough consistency through kneading to mastering the precise frying method (don’t stir immediately!), we guide you through every step. Serve these unique fries with a cooling yogurt dip and your favorite spices for a truly satisfying treat. If you love discovering new ways to hack classic recipes, hit like and subscribe for more Culinary Education!
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FULL RECIPE: Crispy Semolina Fries (Potato-Free)
INGREDIENTS:
* 1 cup Semolina
* 1 cup Water
* 1.5 teaspoons Salt
* 1 tablespoon Liquid Oil (plus extra for kneading)
* Seasoning (Salt, Smoked Paprika, or preferred spices)
INSTRUCTIONS:
1. Bring 1 cup of water and 1.5 teaspoons of salt to a boil in a non-stick pan.
2. Add the semolina quickly and stir constantly over medium heat until the semolina absorbs the water and clumps into a dough. Turn off the heat immediately.
3. Cover the mixture and let it rest and cool for 15 minutes. Transfer to a wider surface to speed cooling if desired.
4. Once cooled, add 1 tablespoon of liquid oil and knead the semolina until it forms a smooth, cohesive dough ball (about 3-4 minutes).
5. Place the dough between two sheets of parchment paper. Flatten using a rolling pin to a uniform thickness of approximately 1 cm (about 1/4 to 1/3 inch).
6. Using a sharp knife, cut the flattened dough into strips resembling French fries, using a smooth, single motion to avoid texture flaws.
7. Heat frying oil until hot, similar to frying potatoes.
8. Add the semolina strips to the oil one by one to prevent sticking. Do not stir for the first 10-15 seconds.
9. Fry until the strips achieve a light golden color (avoid frying too dark for better flavor).
10. Remove and drain on paper towels. Season immediately with extra salt and smoked paprika. Serve hot with a yogurt dip. Enjoy!