Dish

Crema fritta

Crema fritta is made by cooking custard until it thickens, and then spreading it out on a baking sheet to cool. The cooled custard is then cut into squares and coated in breadcrumbs. The squares are then deep-fried until crispy. The result is a crispy, creamy dessert that is perfect for any occasion.

European cuisine› Mediterranean cuisine› Italian cuisine

Snack

Origins and history

Crema fritta originated in Italy and is a popular dessert throughout the country. It is believed to have been created by Italian nuns who used leftover custard to create a new dessert. It is often served at special occasions, such as weddings and holidays.

Dietary considerations

Crema fritta contains dairy and gluten, making it unsuitable for those with lactose intolerance, dairy allergies, or celiac disease. It is also high in fat and calories, so should be consumed in moderation.

Variations

There are many variations of crema fritta, including those made with different types of custard or coatings. Some recipes also call for the addition of fruit or nuts. In some regions of Italy, crema fritta is made with rice instead of custard.

Presentation and garnishing

To make the perfect crema fritta, be sure to use high-quality custard and breadcrumbs. Deep-frying at the right temperature will ensure that the squares are crispy on the outside and creamy on the inside. Crema fritta can be presented on a platter with toppings on the side. It can be garnished with fresh fruit or mint leaves.

Tips & Tricks

When deep-frying crema fritta, be sure to use a deep pot or fryer to prevent oil splatters. It is also important to let the squares cool for a few minutes before serving to prevent burns. Leftover crema fritta can be stored in an airtight container in the refrigerator for up to 2 days.

Side-dishes

Crema fritta can be served with a variety of toppings, including powdered sugar, chocolate sauce, or fruit compote. It is also often served with a glass of dessert wine, such as Moscato d'Asti.