Contributor: Lucia Fanton
Any Venetian over 30 years of age can remember fried creams or crema frites. They were bought in the many fresh pasta shops in Venice even before the advent of Mr Giovanni Rana, the industrial fresh pasta brand, ed.
Some of the shops offering these Crema Fritta can still be found today in front of the Giorgione cinema, which until a few years ago was in Strada Nuova, in calle longa San Pantalon, and Rizzo, in San Giovanni Grisostomo and in rio ter San Leonardo (not the bakery) . The bottega was right opposite (the Rizzo's were cousins).
200 g wheat flour
180 g caster sugar
5 pcs eggs, yolks and whites separated
1 pc lemon
1 L milk
Put all the egg yolks in a saucepan and add sugar. Stir well then add the flour, grated lemon peel and, a little at a time, the milk.
Put the saucepan on the heat and keep stirring until the cream thickens and starts to boil.
Remove the saucepan from the heat and pour the thick cream onto an oiled marble table. Roll out the mixture and once cooled cut it into diamond shapes. In a separate bowl whip the egg whites and dip the rhombuses in the whipped egg whites. Coat in breadcrumbs.
Fry the pieces in plenty of oil, then serve Crema Fritta sprinkled with sugar.