Cremini Fritti Ascolani
Cremini fritti ascolani, also known as cremini all'ascolana, are crisp, golden breaded cubes of firm lemon-scented set custard, deep-fried until molten inside.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Heavy-bottomed saucepan
- •Whisk
- •20 cm square baking dish
- •Baking parchment
- •Deep frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 18 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 9 g
- calories
- 390 kcal
Instructions
- 1
Heat the milk and lemon peel strips in a saucepan until warm, then take off the heat to infuse.
- 2
Whisk the egg yolks and caster sugar together in a bowl until pale and thick.
- 3
Whisk in the flour and cornstarch until completely smooth.
- 4
Remove the lemon peel from the warm milk.
- 5
Pour the warm milk gradually into the egg mixture while whisking constantly.
- 6
Return the mixture to the saucepan over medium-low heat.
- 7
Cook while stirring vigorously until the custard thickens into a dense, glossy paste.
- 8
Pour into a parchment-lined square dish to a depth of 1.5 cm and level the surface.
- 9
Chill in the refrigerator for at least two hours until completely firm and set.
- 10
Turn the chilled custard onto a board and cut into neat two-centimetre squares or diamonds.
- 11
Dredge each square in flour, coat in beaten egg, and roll thoroughly in fine breadcrumbs.
- 12
Fry in oil heated to 175 degrees C for two minutes until golden, then drain on kitchen paper.
Chef's tips
Ensure the custard cools and sets completely in the fridge before cutting so the squares keep their shape. Keep the frying oil at 175 degrees C so the breading crisps rapidly before the custard centre melts and bursts.
Ingredient substitutions
- cornstarch → potato starch (fecola di patate) in the same quantity
- peanut oil → high-oleic sunflower oil for frying
Storage
Keep uncooked breaded custard cubes refrigerated in a single layer for up to twenty-four hours before frying.
Reheating
Reheat fried cremini on a wire rack in an oven heated to 180 degrees C for four minutes to restore crispness.
Common mistakes to avoid
- •Cutting the custard before it is thoroughly chilled, which causes the cubes to lose their shape during breading.
- •Frying in oil that is not hot enough, making the breadcrumb coating greasy and causing the custard to leak.
- •Neglecting to stir the custard continuously while cooking, which leads to lumps or scorching on the pan base.
Serving suggestions
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