Shred peeled carrot into thin strips, cover with little hot water admitting that all the water would be absorbed, and simmer for 7-10 minutes. Add hot milk and cook the carrot until almost ready. Add semolina in thin stream to the carrot at the end of the cooking and simmer for 10-15 minutes more.

Cool the ready mass to 40C, add an egg, salt and mix well. Shape flat cakes making 2 cakes for a serving and bread them in flour.

Fry the prepared cakes in preheated griddle on both sides until crisp and golden and turn the ready fritters in the plates. Cover with sour cream or  milk sauce . Garnish with parsley leaves.