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Recipe by Ursula Ferrigno

Deep-Fried Custard Bites (Crema Fritta)

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Deep-Fried Custard Bites (Crema Fritta)
Deep-Fried Custard Bites (Crema Fritta)
Dairy Dairy
Easy Easy
6-8 Servings
Allergens

Contains

- Egg - Gluten - Wheat - Dairy - Peanuts
4 Hours
Diets
- Vegetarian - Pescatarian

This recipe goes far back in time. It was traditionally eaten in the wintertime, but it can now be found at all times of the year. Serve while still hot with a Bellini (Prosecco with peach juice) or an Aperol Spritz.

20 x 20-centimeter/8 x 8-inch cake pan, lightly oiled

Ingredients

Deep-Fried Custard Bites (Crema Fritta)

  • 5 large/US extra-large free-range egg yolks

  • 80 grams/1/3 cup golden caster/superfine sugar

  • 200 grams/1 and 1/2 cups Italian ‘00’ flour, plus extra for coating

  • 2 teaspoons Gefen Vanilla Extract

  • 1 litre/4 cups whole/full-fat milk

  • 3 teaspoons ground sweet cinnamon

  • zest of 2 unwaxed lemons

  • 2 whole large/US extra-large free-range eggs, beaten

  • 100 grams/2 cups fresh bread crumbs

  • 1 litre/4 cups groundnut oil, for deep-frying

  • icing/confectioners’ sugar, such as Gefen, or caster/superfine sugar, for dusting

Directions

Prepare the Custard

1.

Using a handheld whisk, beat together the egg yolks, sugar, flour and vanilla in a heatproof bowl.

2.

Bring the milk, cinnamon and lemon zest to the boil in a medium saucepan.

3.

Slowly pour the hot milk onto the egg yolk mixture and stir to combine. Return the milk and egg yolk mixture to the saucepan and cook gently over a medium to low heat until the custard is thick enough to coat the back of a wooden spoon.

4.

Pour the custard into the lightly oiled cake pan – it should be about two centimeters/one inch deep. Leave to cool slightly, and then transfer to the fridge to cool completely for at least three hours. You can leave it uncovered.

Notes:

Don’t let any leftover egg whites go to waste – they can be frozen for another use or be used to make amaretti or meringues.

Fry

1.

Cut the chilled custard into four-centimeter/one-and-a-half-inch squares. Coat each piece first in a little flour, then in the beaten eggs, and lastly in the bread crumbs. Chill in the fridge for 30 minutes.

2.

Heat the oil in a deep frying pan/skillet to 180 degrees Celsius/350 degrees Fahrenheit on a kitchen thermometer. Fry the coated custard squares until golden, turning once so they are golden all over. Remove with a slotted spoon and drain on paper towels.

3.

Dust the custard bites with sugar and serve immediately.

About

From Cucina del Veneto: Delicious Recipes from Venice & Northeast Italy by Ursula Ferrigno, published by Ryland Peters & Small

Photographs by Clare Winfield © Ryland Peters & Small 2024

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Recipe tags

Cucina de Veneto custard deep-fry food fried Hanukkah pastries Ursula Ferrigno
Deep-Fried Custard Bites (Crema Fritta)

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