|1||Lemon, grated zest of|
|¼ cup||All purpose flour|
|1½ cup||Very fine, dry unflavored breadcrumbs|
|2||Eggs, lightly beaten|
|Oil for frying|
|⅓ cup||Powdered sugar|
Servings: 6 to 8
DIRECTIONS: Bring milk to a boil in a medium saucepan. In a large heavy saucepan off the heat, beat egg yolks, granulated sugar and lemon zest until pale and thick. Beat in flour until well blended.
Very slowly pour in hot milk, beating constantly. Cook custard cream over medium heat 5 to 8 minutes, beating constantly. Do not let boil.
Custard cream is done when it coats the back of a spoon. Moisten a large plate or cookie sheet with water. Spread cooked cream to a thickness of ½ to 1 inch. Cream can be prepared to this point a day or two ahead. When cream is completely cooled, cut into squares or diamonds. Place breadcrumbs in a shallow dish. Coat cream shapes with breadcrumbs. Dip coated cream shapes into beaten eggs, and coat again with breadcrumbs. Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375-F (190-C) or until a 1-inch cube of bread turns golden brown almost immediately. Using a slotted spoon, lower cream pieces a few at a time into hot oil. Turn cream pieces. When golden on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained fried cream on a platter and sprinkle with powdered sugar. Serve hot. Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4 From: Sallie Austin
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