CREMA FRITTA (Fried Ricotta Cream)

One of the most delicious Italian dessert.







  • Cooking time
    less than 60 minutes
  • Serves
    serves 10 or more (Makes 40-50 pieces)



  • 100 gr. fresh ricotta
  • 3 eggs
  • 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.





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