Milk and Egg Fritters
calories: medium
category: dessert
cost: low
difficulty: easy
preparation time: 75
Preparation Pour the milk into a pot and add the lemon rind. Bring it to a boil and remove it from the fire straight away.
Beat two eggs and two yolks in a bowl (keeping the whites aside) with the sugar. Then add the flour and dilute the mixture with half the hot milk. Put the pot with the rest of the milk on the fire, salt it and bring it to a boil again.
Pour the egg mixture slowly into the boiling milk and cook for 10 minutes, stirring all the time. You can now add the liqueur but don’t stop stirring, then remove it from the fire. Pour the creamy mixture onto a large wet oven dish forming a layer a little thicker than 1 cm. Let it cool and cut it into diamond shapes.
Roll them in the beaten egg whites and then in the bread crumbs. Fry in plenty of hot butter. They can be eaten either cold or warm. The Chef's tips Colli Eugenei Moscato is a 10,5° sweet white wine to be served at 8-10°C. Curiosity Confectionery is the great passion of the Venetian people especially the creamy types offered in various versions, especially as dessert.
Beat two eggs and two yolks in a bowl (keeping the whites aside) with the sugar. Then add the flour and dilute the mixture with half the hot milk. Put the pot with the rest of the milk on the fire, salt it and bring it to a boil again.
Pour the egg mixture slowly into the boiling milk and cook for 10 minutes, stirring all the time. You can now add the liqueur but don’t stop stirring, then remove it from the fire. Pour the creamy mixture onto a large wet oven dish forming a layer a little thicker than 1 cm. Let it cool and cut it into diamond shapes.
Roll them in the beaten egg whites and then in the bread crumbs. Fry in plenty of hot butter. They can be eaten either cold or warm.
