Put 0.75 L of water in a casserole with three spoonfuls of oil, a pinch of salt and a bay leaf. When it boils, remove from the heat and throw in all at once the flour and semolina, mixing quickly with a wooden spoon. Put back on the heat and cook stirring energetically.

When the mixture is smooth and compact, pour it (after removing the bay leaf) into a plate greased with oil, spread it out and leave to cool.

Using a knife, form some rhombuses and fry them in boiling oil. When the fritters are golden, put them to dry on some straw paper, then arrange them on a plate and dust with powdered sugar. Serve hot.