Tradition dictates Crema Fritta alla Veneziana, a sweet fried cream from Venice, should come in fairly thick, soft pieces -- perfect for children's parties.
Prep Time: 35 minutes
Cook Time: 15 minutes
Ingredients:
- 1 1/2 cups (180 g) flour
- 3/4 cup (150 g) sugar
- 4 cups (1 liter) warm milk
- 4 eggs, separated
- 5 tablespoons finely ground breadcrumbs
- The grated zest of a half a lemon
- 1/2 teaspoon vanilla extract
- Oil for frying
Preparation:
Whip the yolks for 5 minutes in a bowl with the sugar and the vanilla extract, then work in the flour and the grated lemon rind, and stir in the milk, adding it in a thin stream. Set the mixture over a low flame and heat it, stirring gently, until it thickens. Do not let it boil or it will curdle. Remove the pot from the fire and pour the contents onto your work surface, which should be lightly oiled (they suggest a marble tabletop, if you have one). Using a knife, spread the mixture out so as to obtain a layer about an inch thick and as rectangular as possible. Let it cool, and then cut the cream into so many 2-inch sided diamonds.
Lightly whip the egg whites and dredge the diamonds in them, then in the breadcrumbs. Fry them in abundant hot oil until they're golden, drain them on absorbent paper, and serve hot.
As a variation, steep a hand full of raisins in warm water for a half-hour, and then add them to the cream.
Lightly whip the egg whites and dredge the diamonds in them, then in the breadcrumbs. Fry them in abundant hot oil until they're golden, drain them on absorbent paper, and serve hot.
As a variation, steep a hand full of raisins in warm water for a half-hour, and then add them to the cream.
