An interesting aside: deep fried Semolina… seems to be popular in Indian cuisine, here's a fusion recipe,
the reason I present this is that I find the technique and texture interesting, however a batter would not be applicable to my application. Be that as it may, and having looked at the Brazilian mix, choux pastry, and polenta pastry, I think there is a convergence of ideas. Not yet sure where, but, still looking. My main Cooking references are dated, (AU)1934, (NZ)1938 and (AU)194-? so, these books are in the historical reference region that would be common knowledge for the inventor of this "egg batter dough." Its hard to accept that the guy came up with a novel, new, and previously unknown method of making essentially, deep fried pastry dough.Yet, there seems to be no historical record of anything that remotely resembles it – feels like I'm banging my head against a wall. It sure does feel good when I momentarily stop though…
