List of Ingredients
- 1 QT. of milk
- 9 OZ. of semolina
- 5 OZ. of chicken breast
- 4 OZ. of spinach, boiled and excess water squeezed out
- 2 OZ. of ham (prosciutto cotto)
- 2 TBSP. of unsalted butter
- 3 large egg yolks plus 2 whole eggs for breading
- Parmigiano Reggiano, grated
- bread crumbs
- 1 of shallot
- all-purpose flour
- olive oil
- salt
- pepper
Method
Bring milk to a boil with butter and a pinch of salt in a medium-size pot. Lower the heat to medium and pour the semolina in slowly, stirring to prevent lumps. Cook for around 5 minutes. Remove from the heat. Chop ham into 1/2" cubes and add to the semolina.
Dice the chicken into 1/2" cubes and sauté in a pan with 1 Tbsp. oil. Slice the shallot and add to the chicken. Coarsely chop the chicken-shallot mixture in a food processor and add it to the semolina along with the spinach. Season with salt and pepper and add the egg yolks and 1 Tbsp. Parmigiano to bind the mixture. Stir well.
Lightly grease a baking tray or marble cutting board and spread the mixture on it evenly with a damp spatula, until it is about 3/4" thick. Let cool completely.
Heat oil to 350°F in a fry pan.
Cut chicken mixture into diamond shapes. Place flour in a shallow bowl, beaten eggs in a second bowl and breadcrumbs in a third shallow bowl. Working one at a time, dredge the fritters in a little flour, then dip in eggs and finally in the bread crumbs. Fry in plenty of hot oil until golden.