Welcome to my kitchen, where I am excited to share with you my recipe for Fried Cream of Wheat, also known as the Farina Project recipe. This recipe has been a favorite in my family for generations, and I am thrilled to be able to share it with you.
Cream of Wheat is a hot cereal that has a smooth and creamy texture. It is made from farina, which is a type of wheat cereal that is ground into a fine powder. This recipe takes the traditional Cream of Wheat and transforms it into a delicious, crispy, and golden treat that can be enjoyed any time of the day.
Fried Cream of Wheat is a unique and tasty way to enjoy this classic hot cereal. It is a perfect breakfast dish or a sweet snack that can be enjoyed anytime. The crispy exterior and the soft and creamy interior will leave your taste buds wanting more.
In this recipe, I will guide you through the steps to make this delicious dish from scratch. From the ingredient list to the tips for perfect results, I will provide you with all the information you need to make this recipe a success.
So, grab your apron, and let’s get cooking!
Why You’ll Love This Recipe
Are you tired of the same old breakfast routine? Do you want to try something new and exciting? Look no further than this Fried Cream of Wheat recipe, also known as the Farina Project Recipe.
Firstly, this dish is incredibly versatile. It can be served as a hot cereal for breakfast or as a side dish for lunch or dinner. The texture is smooth and creamy, making it the perfect comfort food for a cold winter morning.
Secondly, the recipe is easy to follow and requires only a handful of ingredients. All you need is water, farina (also known as cream of wheat), salt, milk, and butter. It’s a budget-friendly option that won’t break the bank.
But the best part about this recipe is the indulgent and satisfying taste. The farina is fried in butter, creating a crispy and golden crust, while the inside remains soft and creamy. Drizzle some maple syrup on top, and you have a breakfast that’s fit for a king.
Lastly, this recipe has cultural significance. It’s a traditional Greek and Puerto Rican dish that has been passed down for generations. By making this recipe, you’re not only enjoying a delicious meal, but you’re also connecting with the rich history and heritage of these cultures.
In conclusion, this Fried Cream of Wheat recipe is the perfect way to mix up your breakfast routine. It’s easy to make, budget-friendly, and packed with flavor. Plus, it has cultural significance, making it a meaningful meal to share with your loved ones.
Before we begin, let’s gather the ingredients for this Fried Cream of Wheat recipe. You will need:
- 1 cup of farina (also known as Cream of Wheat)
- 3 cups of water
- 1/2 teaspoon of salt
- 1/4 cup of milk
- 2 tablespoons of butter
- Maple syrup (for serving)
Note: You can substitute the milk with water, or use half milk and half water for a creamier texture. You can also adjust the amount of salt according to your preference.
The Recipe How-To
Now that we have all the ingredients ready, it’s time to start making this delicious Italian Fried Cream of Wheat, also known as the Farina Project Recipe. This recipe is perfect for breakfast, brunch or even a snack. Here are the steps to follow:
Step 1: Bring Water to a Boil
The first step is to bring 4 cups of water to a boil in a medium-sized saucepan. Add 1 teaspoon of salt to the water.
Step 2: Add the Farina
Once the water comes to a boil, reduce the heat to low and add 1 cup of farina slowly. Stir continuously to avoid any lumps from forming. Keep stirring the mixture for about 5 minutes until it becomes a thick and creamy porridge.
Step 3: Make the Cream of Wheat
Now, it’s time to make the cream of wheat. In a separate saucepan, mix 3/4 cup of milk and 3/4 cup of water. Add 1 teaspoon of vanilla extract and 2 tablespoons of butter. Heat the mixture over medium heat until the butter melts.
Step 4: Combine the Porridge and Cream of Wheat
Combine the porridge and cream of wheat mixtures and stir until they are smooth and well mixed. Let the mixture cool for a few minutes.
Step 5: Fry the Cream of Wheat
In a small bowl, beat 1 egg. Add the egg to the cream of wheat mixture and stir until it is well combined.
In a large frying pan, heat 1/4 cup of oil over medium-high heat. Once the oil is hot, add the cream of wheat mixture to the pan, spreading it evenly. Fry the cream of wheat until it is golden brown on both sides.
Step 6: Serve and Enjoy!
Once the Fried Cream of Wheat is ready, serve it hot with your favorite toppings such as maple syrup, condensed milk, or evaporated milk. You can also pair it with pumpkin farina, wheat muffins, or wheat bread recipes.
This recipe is a great way to enjoy a whole grain hot cereal in a fun and tasty way, and it’s perfect for those who love traditional Greek or Puerto Rican dishes like Crema de Trigo or Del Negrito.
Substitutions and Variations
There are a few substitutions and variations you can try with this Fried Cream of Wheat recipe, depending on your preferences and dietary needs. Here are a few ideas to get you started:
– Milk: Instead of using water and milk in equal parts, you can use all milk for a creamier texture and richer flavor. You can also use non-dairy milk, such as almond or soy milk, to make this recipe vegan-friendly.
– Sweeteners: While maple syrup is my go-to sweetener for this recipe, you can use any sweetener you like, such as honey, agave nectar, or brown sugar. Adjust the amount to your liking, and feel free to add more or less depending on how sweet you want it to be.
– Whole grain: If you prefer a healthier version of this recipe, you can use whole grain Cream of Wheat or farina instead of the regular one. This will add more fiber and nutrients to the dish, and it will still taste delicious.
– Pumpkin: For a fall twist on this recipe, you can add some pumpkin puree and pumpkin pie spice to the mixture before frying it. This will give it a warm and cozy flavor that goes perfectly with maple syrup and butter.
– Puerto Rican-style: If you’re feeling adventurous, you can try making Crema de Farina, which is a traditional Puerto Rican hot cereal made with farina, evaporated milk, condensed milk, and spices. It’s similar to this recipe but with a different flavor profile and texture.
– Baked: If you don’t feel like frying the Cream of Wheat, you can bake it instead. Simply pour the mixture into a greased baking dish and bake it in the oven at 350°F for 30-40 minutes, or until golden brown and set. You can cut it into squares and serve it warm with your favorite toppings.
Whichever variation you choose, don’t be afraid to experiment and make it your own. That’s the beauty of cooking!
Serving and Pairing
Once you’ve fried up your Cream of Wheat to golden perfection, it’s time to get creative with how you serve and pair it.
One classic option is to drizzle maple syrup over the top for a sweet and indulgent breakfast treat. But don’t limit yourself to just syrup – try spreading a pat of butter over the top for a rich and savory option.
For a more substantial meal, you can pair Fried Cream of Wheat with eggs, bacon, or sausage. The creaminess of the wheat provides a great balance to the saltiness of the meat.
If you’re feeling adventurous, try adding in some unique flavors to the mix. Pumpkin puree and spices like cinnamon and nutmeg can give it a fall twist, while a pinch of cumin and a dollop of salsa can give it a Mexican flare.
Fried Cream of Wheat can also be a versatile side dish for dinner. Pair it with roasted vegetables or grilled meats for a unique and unexpected addition to the plate.
No matter how you choose to serve and pair your Fried Cream of Wheat, it’s sure to be a hit. So get creative and have fun with it!
Make-Ahead, Storing and Reheating
Fried Cream of Wheat, also known as the Farina Project Recipe, is a dish that can be made ahead of time, stored, and reheated for later. This dish is perfect for busy weekday mornings or for those who like to meal prep.
To make ahead, cook the Cream of Wheat according to the recipe instructions. Once it is cooked, let it cool to room temperature before transferring it to an airtight container. This can be stored in the refrigerator for up to 3 days.
To reheat, simply take out the desired amount of Cream of Wheat and add a splash of milk or water. Microwave it for 30-second intervals, stirring in between until it reaches your desired consistency. You can also reheat it on the stovetop by adding a splash of milk or water and cooking it over low heat until heated through.
It is important to note that the texture of the Cream of Wheat may change slightly after being stored in the refrigerator. If it becomes too thick, simply add a splash of milk or water to thin it out.
This dish is also great for meal prep. You can make a large batch of Cream of Wheat and portion it out into individual containers for a quick and easy breakfast throughout the week. Just be sure to let it cool completely before storing it in the refrigerator.
Overall, the Fried Cream of Wheat is a versatile dish that can be made ahead of time and reheated for later. It is perfect for those who are short on time but still want a delicious and satisfying breakfast.
Tips for Perfect Results
Cooking fried cream of wheat can be a bit tricky, but with a few tips, you can achieve perfect results every time. Here are some recommendations to ensure your fried cream of wheat comes out crispy on the outside, creamy on the inside, and bursting with delicious flavors.
Firstly, it’s essential to use the right amount of liquid when cooking the cream of wheat. If you use too much liquid, the mixture will be too loose, and the farina won’t set up properly when fried. On the other hand, if you don’t use enough liquid, the mixture will be too thick, and the fried cream of wheat will be dry and crumbly. As a general rule, I recommend using one part farina to four parts liquid, whether it’s water, milk, or a combination of both.
Secondly, make sure to cook the farina thoroughly before frying it. You want the mixture to be thick and creamy, almost like a hot cereal. I like to cook mine for at least 15-20 minutes over low heat, stirring constantly to prevent lumps and ensure even cooking. You can also add a pinch of salt and a splash of vanilla extract or maple syrup to enhance the flavor.
Thirdly, let the cream of wheat cool completely before shaping and frying it. This step is crucial as it allows the mixture to set up and hold its shape during frying. You can spread the mixture on a baking sheet and refrigerate it for at least an hour or overnight. Once chilled, use a cookie cutter or a knife to cut the farina into desired shapes, such as circles or squares.
Fourthly, use a combination of butter and oil when frying the cream of wheat. Butter adds flavor and richness, while oil prevents the butter from burning and helps achieve a crispy texture. I recommend using a 50/50 mix of butter and oil and heating it over medium-high heat until hot but not smoking.
Finally, be patient and avoid overcrowding the pan when frying the cream of wheat. Fry the pieces in batches, turning them occasionally with a spatula, until golden brown and crispy on both sides. Drain the excess oil on paper towels and serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
By following these tips, you can create a delicious and satisfying dish that will impress your family and friends. Whether you’re making fried cream of wheat for breakfast, brunch, or dessert, these recommendations will help you achieve perfect results every time.
Now that you know all the details about this delicious Fried Cream of Wheat recipe, let’s address some of the most common questions and concerns that might arise while preparing it. Here are some frequently asked questions and their corresponding answers to help you achieve perfect results every time.
Are cream of wheat and Farina the same thing?
Cream of Wheat is a widely popular breakfast porridge mix made from wheat middlings, which are ground wheat kernels. Although it may resemble grits in appearance, it has a smoother texture due to its wheat-based composition.
What else can I do with Cream of Wheat?
As a culinary expert, I am excited to share with you some of my favorite Cream of Wheat recipes that you can easily prepare and enjoy at home. From classic dishes like Spiced Cream of Wheat Porridge and Fluffy Cream of Wheat Pancakes to unique creations such as Peanut Butter and Jelly Cream of Wheat and Sweet Breakfast Grits Cake, there’s something for everyone to savor. So, let’s dive into these delectable recipes and get cooking!
Is instant Cream of Wheat the same as regular Cream of Wheat?
Looking for a quick and easy breakfast option that is still packed with nutrients? Try out the instant Cream of Wheat® packets! You can enjoy the same delicious taste and creamy texture as the stovetop version, but with the added convenience of single-serve packets. Plus, this instant variety is still a great source of iron to start your day off right. Whether you prefer to use the microwave or simply add hot water or milk to your bowl, you’ll be able to enjoy a hot and satisfying breakfast in no time.
Can you save and reheat Cream of Wheat?
This recipe is perfect for those who want a quick and easy meal that can be prepared in no time. It’s so simple that it can be made every morning without any hassle. And if you have any leftovers, don’t worry! You can reheat it easily in the microwave or on the stovetop. Just remember to add some milk or water to thin it out if it becomes too thick.
In conclusion, Fried Cream of Wheat, also known as the Farina Project Recipe, is a unique and delicious dish that you won’t want to miss. With its crispy exterior and creamy interior, this dish is perfect for breakfast, brunch or even as a dessert. By following the steps outlined in this recipe, you can create a mouth-watering dish that will satisfy your cravings and impress your guests. Don’t be afraid to experiment with different variations and substitutions to find your own perfect combination. So go ahead, give this recipe a try and experience the magic of fried cream of wheat for yourself. Trust me, you won’t be disappointed!
Fried Cream of Wheat a K a the Farina Project Recipe
- 3/4 cup farina (Cream of Wheat)
- 4 1/4 cups water (read *Note)
- 1/2 teaspoon salt (optional)
- farina meal, for dredging
- warm maple syrup
- *Note: the directions on the back of the Cream of Wheat box indicate you can substitute milk for all (or part of) the water. I've prepared the recipe using water only and with water/milk especially if there is milk on hand that is close to the pull date.
- In a pan, bring water (and salt if using) to the boil (or almost to the boil if using milk) and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps.
- Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used.
- While still hot, pour the cooked cereal into a 9x11-inch buttered casserole dish.
- Let cool, cover, then place in refrigerator overnight.
- Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.).
- Place farina meal in a shallow plate or on a piece of wax paper.
- Lightly dredge each slice in farina meal.
- In a large skillet, melt 2 tablespoons butter on medium heat.
- Add some of the farina slices to the skillet but do not crowd.
- Fry on both sides until golden brown and crispy.
- Cook the slices in batches, adding more butter as needed.
- Arrange on platter and serve with butter and warm maple syrup.
YOUR OWN NOTES
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.