MypinchofItaly
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- Joined
- 17 Feb 2017
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- Milano, Italy
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Makes: about 20 pcs | Preparation time: 20 mins | Cooking time: 25 mins
- Plain flour / All Purpose Flour: 100 g
- Caster sugar: 50 g
- Whole Milk: 500 ml
- Eggs: 5
- Lemon zest: of about 1 lemon
- Breadcrumbs: to taste
- Peanut oil, for deep-frying, 1 lt
Method
Heat up the milk in a saucepan without bringing it to a boil.
Mix 2 whole eggs+1 egg yolk, the sugar and a pinch of salt in a deep casserole. Grate lemon peel, sift the flour, add both to the eggs and mix well.
Once the mixture is homogeneous and without lumps, slowly add the milk and stirring.
Place the casserole on the stove over low heat and keep stirring whilst you bring slowly the mixture to a slow boil.
Cook for 5 minutes, then pour the custard cream onto a baking tray lined with baking paper. Use a spatula to even out the cream; the layer of custard cream should be about 2 cm thick. Leave it to rest in a cool and dry place.
When the cream is cold, cut it into small cubes.
Beat up the remaining eggs into a bowl, put breadcrumbs into another one. Heat up the peanut oil in a large frying pan.
Dip each piece of solidified custard cream into the eggs, coat them evenly onto the breadcrumbs, then deep-fry it into the peanut oil.
Remove the pieces of crema fritta from the oil with a skimmer and place them on a shallow plate lined with kitchen paper.
Serve warm
