Corn Fritters frying ...
The end result was more of a corn pancake then fritter
1 1/2 cups semolina
1/2 cup desiccated coconut
2 Tbsp. baking powder
1/2 cup liquid butter or margarine
1/2 cup sugar
1/2 cup plain yogurt (or canned thickened cream)
1 tsp. pineapple flavoring or vanilla flavoring (optional)
almonds, pistachios or cashew nuts (optional)
In a large bowl mix the semolina, coconut and baking powder. Knead in the liquid butter until it is well blended.
In a blender (or with a mixer or hand beater) blend the eggs, sugar, yogurt and flavoring. Add the wet mixture to the dry mixture. Stir with a spoon until combined and pour immediately into a 9" by 13" ungreased cake pan.
If desired, decorate the top of the batter with the nuts so that there will be one nut in the middle of each piece (which is cut when removed from the oven) or sprinkle a little coconut on top instead.
Bake in a 350 degree oven until done and nicely browned. Over the hot cake pour cool syrup (recipe follows). Allow to sit to absorb the syrup (a half an hour is good). Cut, eat and enjoy!
Syrup- In a small saucepan combine and boil for about 5 minutes: 1/2 cup water, 3/4 cup sugar and (optional) the juice of half a lemon.
4 large (120 grams) egg whites
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup cake flour
2 1/2 cups (220 grams) sweetened coconut
In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough until firm.
Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.