Genoese-style fried milk (latte fritto) from Liguria is probably not the first dolce to spring to mind when one thinks of Italian desserts. Though if you've tasted it, you know it's unforgettable – it comprises milk that's been made into a custard, cut into small pieces, and fried. Ligurian tradition renders it part of the fritto misto, or fried seafood mix, and it's generally enjoyed after lunch or dinner.
If your travels take you to Liguria this summer, keep an eye out for it on the dessert menus. If not, here's a recipe to hold you over until you make the trip. The recipe is rather straightforward, though requires 12 hours of refrigeration, so just plan accordingly if you're going to give it a try.
Latte Fritto Genovese / Genoese-Style Fried Milk
Ingredients:
33 fl-oz | 1 lt. whole milk
1 cup | 150 g. flour, sieved
⅔ cup | 80 g. sugar
6 large eggs (4 whole eggs and 2 yolks)
1 lemon
breadcrumbs
frying oil
powdered sugar (optional)
Method:
Whip the 4 whole eggs and 2 yolks until frothy and uniform. Mixing, add the milk and sieved flour little by little followed by the grated lemon rind.
Pour the mixture into a pot and place it over low heat until it forms a dense and uniform cream. Grease a baking pan with oil, and pour in the mixture, forming a layer that's around 1.5/2 cm (½″ - ¾″). Let cool to room temperature and then refrigerate for around 12 hours so that it solidifies optimally for frying.
Cut the cream into diamond shapes and dip into beaten eggs – better if just egg whites – and then into breadcrumbs.
Pour enough seed oil into a pan so that the milk solids will be covered. Heat the oil then fry the milk solids, one or two at a time. Once done, lay them on paper towels to dry so they absorb any excess oil, sprinkle with powdered sugar, and serve.
Cover photo: Getty Images