|
|
|
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
5 EGGS (SEPARATE THE YOLKS AND WHITES)
|
1 CUP (200 GR.) GRANULATED SUGAR
|
1+1/2 CUPS ALL PURPOSE FLOUR
|
1 LEMON RIND, RATED
|
1/4 GALLON MILK
|
BREAD CRUMBS, AS NEEDED
|
VEGETABLE OIL TO FRY
|
POWDERED SUGAR AS NEEDED
|
RECIPE
IN A LARGE PAN, PLACE THE EGG YOLKS AND SUGAR. TIRR USING A WIRE WHISK
|
ADD THE FLOUR, A LITTLE AT A TIME, AND STIR BETWEEN EACH ADDITION
|
THE BATTER WILL BE VERY STIFF. ADD THE LEMON RIND
|
ADD THE MILK A LITTLE AT A TIME AND STIR AFTER EACH ADDITION
|
TRY NOT TO HAVE ANY LUMPS, THE BATTER WILL BECOME LIQUID AGAIN. PLACE ON MEDIUM TO LOW HEAT STIRRING CONSTANTLY
|
COOK THE CUSTARD ABOUT ONE MINUTE AFTER IT REACHES THE BOIL. IT WILL BE STIF AND REMEMBER IT WILL GET STIFFER AFTER IT COOLS DOWN
|
PLACE THE CUSTARD IN A FLAT CONTAINER LINED WITH PARCHMENT PAPER TO COOL (AT LEAST 1 HOUR)
|
ONCE THE CUSTARD IS COOL, CUT IT IN 2-INCH SQUARES
|
BEAT THE EGG WHITES A LITTLE AND PLACE THE CUSTARD SQUARES IN THE EGG WHITES
|
ROLL THEM FROM IN THE BREAD CRUMBS
|
FRY THE SQUARES IN HOT OIL UNTIL GOLDEN, TURN THEM TO COOK ON BOTH SIDES BEING VERY CAREFUL NOT TO PUNCTURE THE BREAD CRUMB CRUST OR THE CUSTARD WILL COME OUT
|
TAKE OUT OF THE FRYING OIL AND PLACE THE SQUARES ON A PAPER TOWEL TO DRAIN THE EXCESS OIL
|
SERVE HOT OR AT ROOM TEMPERATURE WITH POWDERED SUGAR, ENJOY!!