Fried Cream

Name: Fried Cream
Yield: makes about 20 pieces, serving 6 or more
Ingredients: 4 cups milk; 1 cup plus 2 tablespoons all-purpose flour; 1/2 cup sugar; 1/4 teaspoon salt; 4 large egg yolks; 1/2 cup all-purpose flour, or more if needed; 1 1/2 cups bread crumbs, or more if needed; 3 large eggs; Pinch of salt; 1 to 2 cups vegetable oil, or as needed; 3 tablespoons sugar; 1 teaspoon cinnamon; A sturdy wire whisk; A wide, heavy-bottomed saucepan, 3-quart capacity or larger; A 9-inch square baking dish or cake pan, or similar-sized container with a flat bottom, to chill the custard sheet; A heavy skillet, 10 inches or wider, for frying

December 14, 2011

The “cream” in this popular dish is actually a simple stovetop custard that is firm enough, when chilled, to cut into small blocks, coat with bread crumbs, and fry. Crispy on the outside, creamy on the inside, it is served in many regions of Italy. In some places, crema fritta is considered a savory, as in Emilia, where it is part of the fritto misto. But in Naples, I had crema fritta as a dolce, and I hope you enjoy this wonderful sweet.

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