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!!