One of the most delicious Italian dessert.
- Cooking time
less than 60 minutes
serves 10 or more (Makes 40-50 pieces)
100 gr. fresh ricotta
½ cup caster sugar
1 teaspoon lemon zest, finely grated
½ cup plain flour
pinch of salt
2 cups milk
vegetable oil or other bland oil, for shallow-frying
2 eggs, extra, lightly beaten
1½ cups fresh breadcrumbs
icing sugar for dusting, optional
Grease an 18cm x 28cm lamington pan and line the base and long sides with baking paper.
Push ricotta through a sieve into a medium bowl.
Add eggs, sugar and zest to same bowl and whisk well to combine.
Add combined flour and salt 1 tablespoon at a time, whisking well to incorporate it all without lumps.
Gradually add milk and whisk until smooth.
Place over a medium heat and cook, stirring until thick and the flour has cooked out, about 15-20 minutes.
Pour mixture into the prepared lamington pan and refrigerate until cold and set.
Cut set custard into diamonds and remove from tin.
Fill a medium saucepan, a 1/3 full, with oil.
Place over a medium heat until oil reaches desired heat (a cube of bread should turn golden in 30 seconds).
Using 2 forks, dip custard diamonds into beaten egg.
Lift carefully out of the egg and drain slightly. Roll each diamond in the breadcrumbs.
Fry in preheated oil, about 1 minute, turning occasionally until golden brown.
Drain on absorbent paper before dusting with icing sugar (optional) and serving almost immediately.
They should be eaten piping hot or at the very worst, warm.
Makes 40-50 pieces.