Fried custard
| Type | dessert |
|---|---|
| Region or state | Emilia-Romagna, Marche, Veneto |
| Main ingredients | milk, corn starch (or flour), eggs, sugar, lemon zest |
Crema fritta (also known as cremino fritto, cremini or gnocchetti di crema fritta) is a traditional Italian dessert that can be found in a few different regions throughout Italy, especially in Marche, Emilia-Romagna and Veneto. It consists of little bites of thick deep-fried custard, traditionally shaped into diamonds or sometimes squares. The custard is left to cool down, coated in egg batter and breadcrumbs and then deep-fried in oil until crispy. The preparation process can be tricky because the custard can be more fluid, making it tough to work with. A thicker consistency will make it easier to slice the custard into the characteristic shape. Despite it not being traditional, many modern-day recipes include corn starch to thicken the custard, reducing the use of flour and making the consistency lighter and smoother. The custard is usually flavoured with vanilla and lemon. The consistency is smooth, sweet, creamy, velvety and soft on the inside, while the outside is crunchy and crispy. It melts in your mouth. They can be served hot straight from the fryer, coated in sugar or with powdered sugar sprinkled on top. It can also be served with cold vanilla cream, paired with a nice Italian wine. They are usually served as a dessert or as the sweet component alongside a savoury fritto misto all’italiana.
Regional variations
- In Emilia-Romagna and Marche, crema fritta is often served as part of the traditional savoury platter fritto misto alla bolognese or fritto misto alla marchigiana, at the start of a meal or as a side. Often paired with olive ascolane (deep-fried olives stuffed with meat), or served alongside other fried foods such as meat, fish, vegetables, sage leaves and even french fries. It is characterized by a double breading, with flour, eggs and breadcrumbs, and a classic square or diamond shape.
- In Veneto (where it is also known as “il rombo del Doge”), it is prepared between the months of October and June, and especially during Christmastime and the Carnevale celebrations, up until Ash Wednesday when the Lenten season begins for Catholics. It is served dusted with powdered sugar as a dessert at the end of a meal or as a snack; you can also buy it as a street food, a single piece or a bigger portion. It differs from the bolognese and marchigiana varieties because of its lighter breading (often without breadcrumbs). It is served as small square bites, sometimes round.
References
- La Crema fritta, on letsmarche.it
- Germana Cabrelle, L'antica crema fritta di Chioggia, on La Cucina Italiana, 24 February 2022
See also
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