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Sweet Custard Fritters

A web-exclusive recipe from Italian Cooking and Living

Sweet triangles of lemon-scented custard are deep-fried as a rustic dessert in the Veneto. Serve them with a glass of Recioto, a heavenly dessert wine, for a taste of pure bliss.



  • 5 eggs, separated

  • 1 1/2 cups confectioner's sugar

  • 1 3/4 cups unbleached all-purpose flour, sifted

  • zest of 1 lemon, grated

  • 4 cups whole milk

  • 4 cups extra-virgin olive oil

  • 2 cups fresh bread crumbs



    In a heavy pot, mix the egg yolks with 11/4 cups of the confectioner's sugar. Add the flour and lemon zest, stirring well. Slowly pour in the milk, whisking all the while to prevent lumps. Place the pot on the stove and cook over medium heat until the custard becomes smooth and thick, about 10 minutes after it begins to boil very gently; regulate the heat to prevent scorching. Pour the thickened custard onto a cutting board; spread it with a spatula until it is about 1" thick. Cool to room temperature then cut into triangles.



    Meanwhile, in a deep pot, heat the olive oil until it registers 325 on a thermometer.



    Beat the egg whites lightly in a shallow bowl. Dip the custard triangles in the egg whites then dredge in the bread crumbs, coating on all sides. Drop a few triangles at a time into the hot olive oil. Fry until golden brown on both sides, turning once. Remove with a slotted spoon to a platter lined with paper towels, blot dry and continue with remaining triangles. Dust with the remaining confectioner's sugar and serve hot or warm. Serves 6




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