Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Zaleti
Total:
2 hr 30 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Using a little olive oil, lightly and evenly grease a small baking sheet or a large piece of waxed paper lying flat on a work surface. Keep the greased surface nearby while you work at the stovetop.

In a small saucepan over low heat, heat the milk warm, but not bubbling.

In a second small saucepan over low heat, combine the egg yolks, sugar, and vanilla. Using a wooden spoon, stir constantly until well combined, about 2 minutes. Add the flour, milk, and lemon zest and continue slowly stirring. Be sure to use the wooden spoon to clean the bottom of the pan with every few stirs to avoid letting any egg cook and congeal to the bottom of the pan. Turn the heat to a gentle medium and continue stirring slowly until the mixture thickens and forms a very dense homogenous pastry cream, about 5 minutes.

When the cream has thickened gently pour the cream onto the prepared work surface. Using a spatula, spread the cream so that it forms 1 layer 1-inch thick. Chill for at least 2 hours or overnight until firm.

When the cream has cooled, use a sharp knife to cut the layer of cream into 2-inch shapes (circles or squares).

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 350 degrees F. The oil should remain at or around this temperature throughout the cooking process.

While the oil is heating, place the some flour, the egg whites and the bread crumbs in separate shallow bowls. Carefully dredge the cream circles 1 by 1 through the flour, then the egg whites and then the bread crumbs. Working in batches of 6, fry the fritters until golden brown. Use a slotted spoon or spider to gently drop the fritters into the oil, being careful not to splatter. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the crema fritta are cooked. Sprinkle with powdered sugar and serve.

IDEAS YOU'LL LOVE

Refried Beans

Recipe courtesy of Ree Drummond

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Bobby Flay

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Fried Rice

Recipe courtesy of Food Network Kitchen

Creamed Spinach

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking