Semolina fritters

1 liter of vanilla flavored soy milk
220 g of semolina
half cup raisins
6 tablespoons of wheat malt
2 tablespoons of cornflour (cornstarch)
grated rind of 1 lemon
breadcrumbs
1 pinch of whole sea salt up
extra virgin olive oil for frying

The semolina fritters are a recipe of Piedmontese cuisine, traditionally made from milk and eggs, but now rewritten by me specially for a 100% vegan kitchen, in memory of my childhood, when my grandmother was preparing them for all us grandkids.

Soak the raisins in a bowl with soy milk.
Grate the lemon rind, which must be unprocessed and organic.
Dissolve the cornstarch in 1/2 glass of soymilk and heat the remaining milk with malt, raisin and with a pinch of salt to enhance the flavor of sweet.
When it begins to boil, reduce the heat to low, add the milk where you loose the cornstarch, slowly pour in the semolina and let thicken, stirring constantly for ten minutes or so.
To finally add the grated lemon rind.
When the mixture has thickened, remove from the heat, transfer it onto a baking sheet previously sprinkled with breadcrumbs and, using the back of a spoon, try to level the surface of the dough: moistened for this purpose from time to time the spoon in a bowl of water to prevent sticking.
Cover the surface of the dough with more bread crumbs and roll it out with a rolling pin until you get a few cm thick.
Let cool and then refrigerate at least two hours, until the mixture becomes thick.
When will you be well cooled, cut into diamond shapes and dip again in bread crumbs, making sure to distribute it on all sides.
Fry the fritters so obtained in hot oil, causing them to brown on both sides.
Once cooked, dry them with paper towels to remove excess oil.
Cool are even more good!

Variant
For a faster preparation or even just for a change, instead of cheerful small diameter balls prepared pancakes to fry in boiling oil: let them brown evenly so that they become crispy on the surface but soft inside.
Will be highly appreciated by children ... and more!