ITALIAN CUSTARD FRITTERS: FRITTELLE ALLA CREMA

The dough of this recipe is very similar to the classic cream puffs and therefore very fluid, only in this case frying it, in contact with boiling oil, will swell remaining hollow inside and therefore excellent to be filled with the most classic of pastry creams.

As repeated a thousand other times for each traditional recipe there are a thousand and one versions, from empty tortelli with raisins to those baked in the oven, but the most delicious, in my opinion are and always remain these filled with custard.

Why You’ll Love This Recipe

• Crispy and Creamy: Golden fried dough filled with luscious custard.
• Perfect for Any Occasion: Great for celebrations, parties, or indulgent desserts.
• Simple Ingredients, Incredible Flavor: Pantry staples come together for an unforgettable dessert.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: Makes about 35 pancakes

Ingredients

For the Dough:

• 1 cup milk
• 1/2 cup sugar
• 7 tablespoons butter
• 8 eggs + 2 yolks
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt

For the Custard Cream:

• 2 cups milk
• 8 egg yolks
• 8 tablespoons sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

For Frying:

• Oil for frying

For Garnish:

• Powdered sugar for dusting

Step-by-Step Method

Prepare the Dough

1. Heat Ingredients: In a saucepan, combine the milk, sugar, butter, vanilla extract, and salt. Heat until boiling.
2. Add Flour: Remove from heat and add sifted flour and baking powder all at once. Stir vigorously with a wooden spoon until a firm dough forms.
3. Cook Dough: Return the pan to medium heat and cook for 2–3 minutes, stirring constantly, until a white film forms on the bottom of the pan.
4. Cool Dough: Transfer the dough to a bowl and let it cool slightly.
5. Incorporate Eggs: Add eggs one at a time, ensuring each is fully absorbed before adding the next, to achieve a smooth and fluid consistency.

Fry the fritters

1. Heat Oil: Heat oil in a deep fryer or saucepan to 356°F (180°C).
2. Form Fritters: Scoop walnut-sized portions of dough and gently drop them into the hot oil.
3. Fry: Cook for about 5 seconds on one side, then flip to cook evenly until golden brown and puffed.
4. Drain: Remove with a slotted spoon and drain on paper towels.

Prepare the Custard

1. Heat Milk: In a saucepan, warm the milk over medium heat.
2. Mix Yolks and Sugar: In a bowl, whisk together egg yolks and sugar until pale and fluffy.
3. Add Flour: Stir in flour gradually.
4. Combine: Slowly pour the warm milk into the yolk mixture, whisking continuously.
5. Cook: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Add vanilla extract.
6. Cool: Cover with plastic wrap touching the surface to prevent a skin from forming.

Assemble the Fritters

1. Fill: Use a pastry bag fitted with a smooth nozzle to fill each fritters with custard.
2. Dust: Generously dust with powdered sugar.

Tips for the Best Fritters

• Consistent Heat: Maintain oil temperature at 356°F (180°C) for evenly puffed fritters.
• Thick Custard: Ensure the custard thickens well to hold its shape inside the fritters.
• Make Ahead: Prepare the dough and custard in advance; fry and assemble just before serving.

Nutritional Facts (Per Fritters)

Storage and Reheating

• Refrigeration: Store unfilled fritters and custard separately in airtight containers for up to 2 days.
• Reheating: Reheat fritters in an oven at 350°F (175°C) for 5 minutes before filling.

Enjoy these crispy, creamy delights fresh and warm for the ultimate treat!

Italian Custard Fritters: Frittelle Alla Crema

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings 35 Pancakes

Calories 120 kcal

Ingredients

  

For the Dough:

• 1 cup milk
• 1/2 cup sugar
• 7 tablespoons butter
• 8 eggs + 2 yolks
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt

For the Custard Cream:

• 2 cups milk
• 8 egg yolks
• 8 tablespoons sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

For Frying:

• Oil for frying

For Garnish:

• Powdered sugar for dusting

Instructions

 

Prepare the Dough

• Heat Ingredients: In a saucepan, combine the milk, sugar, butter, vanilla extract, and salt. Heat until boiling.
• Add Flour: Remove from heat and add sifted flour and baking powder all at once. Stir vigorously with a wooden spoon until a firm dough forms.
• Cook Dough: Return the pan to medium heat and cook for 2–3 minutes, stirring constantly, until a white film forms on the bottom of the pan.
• Cool Dough: Transfer the dough to a bowl and let it cool slightly.
• Incorporate Eggs: Add eggs one at a time, ensuring each is fully absorbed before adding the next, to achieve a smooth and fluid consistency.

Fry the fritters

• Heat Oil: Heat oil in a deep fryer or saucepan to 356°F (180°C).
• Form Fritters: Scoop walnut-sized portions of dough and gently drop them into the hot oil.
• Fry: Cook for about 5 seconds on one side, then flip to cook evenly until golden brown and puffed.
• Drain: Remove with a slotted spoon and drain on paper towels.

Prepare the Custard

• Heat Milk: In a saucepan, warm the milk over medium heat.
• Mix Yolks and Sugar: In a bowl, whisk together egg yolks and sugar until pale and fluffy.
• Add Flour: Stir in flour gradually.
• Combine: Slowly pour the warm milk into the yolk mixture, whisking continuously.
• Cook: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Add vanilla extract.
• Cool: Cover with plastic wrap touching the surface to prevent a skin from forming.

Assemble the Fritters

• Fill: Use a pastry bag fitted with a smooth nozzle to fill each fritters with custard.
• Dust: Generously dust with powdered sugar.