Semolina Fritters

For the fritters: Place a medium-size soup pot over medium-high heat. Add the semolina, milk, water, sugar, and lemon zest. Bring to a boil and use a wooden spoon to stir until thick, about 5 minutes.

Transfer mixture to a baking pan and smooth over to spread mixture evenly. Place in refrigerator to cool down completely. Use the whip attachment of a KitchenAid mixer on high speed to whip the egg whites to stiff peaks. Set aside. Sift flour and baking powder together and set aside.

Place the chilled mixture into a clean mixing bowl. Insert a paddle attachment and turn machine on low speed. Add the egg yolks and flour mixture to bowl and pulse to blend into mixture. Remove bowl from mixer and use a spatula to fold in the whipped egg whites.

To Assemble: Preheat frying oil to 350F. Using a 2-ounce scoop, spoon batter into the oil and deep fry each fritter until golden brown, about 3-4 minutes. Remove from fryer, drain onto paper towels, roll directly in granulated sugar and serve.