Latte Dolce

This slightly sweet dish of ‘fried milk’ makes up a part of the traditional Genovese fritto misto (mixed fry) and also goes well with an assortment of savory snacks and salted nibbles for an aperitif.

One of the components in a Genovese fritto misto.  A dense lemon pudding which is cubed and breaded before frying in olive oil.

125g (3/4 cup) fine semolina flour
85g (1/3 cup) granulated sugar
Pinch of salt
Half liter (2 cups) whole milk
2 eggs, beaten well
Grated zest of ½ lemon
Fine bread crumbs
2 beaten eggs for dipping
Olive oil for frying
Powdered sugar (opt.)

In a heavy saucepan, combine the semolina flour, sugar, and a pinch of salt. Slowly whisk in the milk until thoroughly combined. Now whisk in the beaten eggs and lemon zest and cook over medium heat, stirring constantly with a wooden spoon until very thick – almost like a porridge. Remove from the heat and smooth the mixture into an 8×8-inch pan to a level of about half an inch in height. Cover with plastic wrap and chill in the refrigerator until firm.

After the pudding has cooled, cut into bite-size rectangular or square pieces, keeping in mind that the bread crumb coating will add bulk. Dip the cut pieces into the beaten eggs, quickly roll in bread crumbs, and fry in hot oil until lightly golden brown on all sides. Drain on paper towels and dust with powdered sugar before serving.

Note: It’s better to have several pieces ready to fry at one go for these need only a short time to brown if the oil is sufficiently hot.


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