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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crema fritta is a carnival sweet typically from Verona and Venice. It’s a thick custard cream breaded and fried. I always thought that crema fritta was difficult to make untill I found this recipe on Cooking With Patti. Read more .This crema fritta is a dessert that can be served during the winter to bring cheer to your dinner, especially if there are kids involved. I assure you, it really is yummy in the tummy. Ingredients:
don't forget to add in the cool time...about 10-15 minutes. |
ingredients |
3 eggs |
1/2 cup + 2 tbsp. granulated white sugar |
2 1/4 cups + 3 tbsp. whole milk |
1 cup flour |
1 tsp. pure vanilla extract |
lemon zest from 1/8 of a lemon |
1 tbsp. butter |
about 1 cup dry bread crumbs |
peanut oil or light olive oil for frying |
powdered sugar |
Directions:
1. Directions:
2. Whisk the 3 egg yolks with the sugar and vanilla until fluffy and lighter in color.
3. Add flour to the egg mixture and mix the batter with a wooden spoon.
4. Pour the milk a little bit at the time in the egg mixture mixing well.
5. Pour the liquid in a pan, add the lemon zest and start cooking it at a low temperature. Stir it often. It will take about 20 minutes to thicken. When the custard cream will start to thicken it will become suddenly full of lumps. Don’t panic but start mixing it with more energy until smooth and turn it off. Don’t let the cream boil!
6. When cooked, add the butter and eliminate the lemon zest. Spread the custard on a serving plate giving it a rectangular shape, about 3/4 of an inch thick. Use a knife or a metal spatula to smooth it down. Let the cream cool.*
7. Cut the custard cream in diamond shapes.
8. Now whip the remaining egg whites until stiff peaks form, set them in a bowl and place the dry bread crumbs on a plate.
9. Heat up the oil to 350° in a deep pan and while the oil is warming up, prepare the crema fritta.
10. Dip the custard diamonds into egg whites and then dredge them into the bread crumbs.
11. Fry a few pieces at the time until golden brown. Remove with care from the oil and place the crema fritta on paper towels.
12. Sprinkle the crema fritta pieces with powdered sugar and serve warm.
13. Notes:
14. * At this point cream can be covered and refrigerated. You can then finish preparing them the day after if you want
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