Grate the lemon zest. Boil the milk with the sugar and pour the rain semolina by adding the lemon zest. Mix and cook over low heat for about 15 minutes.

Roll out the mixture on a flat base or a pan and let it cool, then cut it into rhombuses. Then beat the eggs in a bowl, on a separate plate put a little rice flour for frying, pass the rhombuses first in the egg and then in the aforementioned flour.

Heat the seed oil in a pan and fry the paves of semolina until they are well colored on both sides.

Drain on absorbent paper and serve.

 

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