Crema Fritta or Fried Ricotta Cream is one of the most delicious Italian dessert.
less than 60 minutes
Serves 10 or more (Makes 40-50 pieces)
- 100 gr. fresh ricotta
- 3 eggs
- ½ cup caster sugar
- 1 teaspoon lemon zest, finely grated
- ½ cup plain flour
- pinch of salt
- 2 cups milk
- vegetable oil or other bland oil, for shallow-frying
- 2 eggs, extra, lightly beaten
- 1½ cups fresh breadcrumbs
- icing sugar for dusting, optional
- Grease an 18cm x 28cm lamington pan and line the base and long sides with baking paper.
- Push ricotta through a sieve into a medium bowl.
- Add eggs, sugar and zest to same bowl and whisk well to combine.
- Add combined flour and salt 1 tablespoon at a time, whisking well to incorporate it all without lumps.
- Gradually add milk and whisk until smooth.
- Place over a medium heat and cook, stirring until thick and the flour has cooked out, about 15-20 minutes.
- Pour mixture into the prepared lamington pan and refrigerate until cold and set.
- Cut set custard into diamonds and remove from tin.
- Fill a medium saucepan, a 1/3 full, with oil.
- Place over a medium heat until oil reaches desired heat (a cube of bread should turn golden in 30 seconds).
- Using 2 forks, dip custard diamonds into beaten egg.
- Lift carefully out of the egg and drain slightly. Roll each diamond in the breadcrumbs.
- Fry in preheated oil, about 1 minute, turning occasionally until golden brown.
- Drain on absorbent paper before dusting with icing sugar (optional) and serving almost immediately.
- They should be eaten piping hot or at the very worst, warm.