Time 50 🕑 – Difficulty ⭐

Ingredients

  • • 200 g spelt
  • • 1/2 L milk
  • • 100 g flour
  • • 200 g sugar
  • • 20 g butter
  • • 3 eggs
  • • 1 pinch salt
  • • Zest from 1 lemon
  • • 1 shot liqueur (sambuca or to your liking)
  • • 1 pinch baking soda

Instructions
Bring the milk, salt, 100 g sugar, butter and lemon zest to a boil, pour in the spelt and cook slowly for about 20/30 minutes until the liquid is completely absorbed. Let it cool, then add the eggs, liqueur and flour little by little.
Fry in abundant vegetable oil (peanut or corn), adding the mixture by spoonfuls, until the quenelle are golden.
Drain on paper towels and, while they are still hot, pass them in the sugar. They should be served hot.