Fried cream recipe

Fried cream is a dish served as an appetizer or along with the Emilian mixed fry; the mother-in-law often prepared it, and her husband and children were fond of this delicacy.

Obviously, I present her recipe, which has now become mine; Anita was very careful to avoid waste, so she paid great attention to reusing everything; for this reason, I present two recipes.

A main cream recipe, and one for using up “leftovers”.

I make the ballotte every time I use breadcrumbs, they often end up cooking in tomato and basil sauce, or oregano.

She made it with fresh lemon peel cut very fine, or grated; and after resting it in the fridge, inside that crunchy breading was a creamy filling with a lemon aroma!

In short, a sublime bite!

You can also take a look at other delicious fried recipes!

Difficulty: Easy
Cost: Affordable
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Frying
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Eggs, milk, flour, and lemon

2 cups milk
1/2 cup sugar
3/4 cup flour
2 eggs
1 lemon peel
2 eggs (For breading)
1 cup breadcrumbs
2 tbsps flour
2 tbsps cornmeal
as needed oil for frying

Tools

Bowls, saucepan, trays…

Steps

Briefly beat the eggs with the sugar, then add the flour
After slicing the lemon peel, add it to the mixture
Finally, add the milk and mix well
Now you can cook your cream on the stove, being careful not to let it stick. You should get a thick cream
Lightly grease a tray and pour the cream, level it, and let it cool for at least two hours, if half a day in the fridge even better
Prepare all the ingredients for the breading
Cut the cream into cubes and bread until finished
Fry in plenty of hot oil, drain well
Let the excess oil drain and voilà, the cream is ready… Wait until it is cold to taste it, if you can resist… It’s even better the next day
After finishing the cream breading, you might have leftover bread and eggs; add grated cheese, sesame seeds, herbs, and possibly an egg, as you like…
Form the ballotte, dust with a thin layer of cornmeal…
And fry in plenty of hot oil! Serve as an appetizer, snack, or alongside dishes.