Recipe courtesy of Pino Luongo
Yield:
Serves 6 children, approximate

Ingredients

Directions

In a large mixing bowl, beat the egg yolks with the granulated sugar until smooth using an eggbeater or an electric mixer. Add 1 cup of the flour and the milk, butter, and lemon zest and mix well. Put the mixture in a saucepan and warm it over low heat until it becomes as thick as mashed potatoes. Spread the mixture out onto a buttered cookie sheet with a spatula and let it cool for at least 30 minutes. When it has set, cut the sheet into 1 1/2 by 2-inch diamond shapes with a sharp knife greased with vegetable oil.

In a mixing bowl, beat the whole eggs. Dip the diamond shapes first in the remaining flour, then in the eggs, then into the bread crumbs. Fill a pan 3 inches deep with vegetable oil. Heat the oil over medium-high heat. When it is 375 degrees F. (a drop of water will sizzle and splatter), slide the diamonds in and fry them until they are golden, 3 to 4 minutes. Remove from the oil with a slotted spoon and let them drain on paper towels. Sprinkle lightly with confectioners' sugar and serve.

IDEAS YOU'LL LOVE

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

French Breakfast Puffs

Recipe courtesy of Ree Drummond

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Cream Puffs

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking