Crispy on the outside and creamy on the inside, the sweet Genovese fried milk is a real explosion of flavors. You cannot describe in words the feeling you get when you taste this genuine and traditional dessert.
Born from the popular tradition of Genoese gastronomy, today it is a dessert included in the Italian pastry. Try to believe. 

Proceeding

Boil the milk after diluting the flour sieved. Add the sugar, the grated rind of the lemon and four beaten eggs, cook always stirring so that no lumps form, until you get a fairly thick and consistent cream. Spread it to a thickness of one centimeter on a marble top or on a very large plate greased with oil and let it cool. Cut the cream into diamonds, pass them in the two remaining eggs, beaten, then in breadcrumbs and fry in boiling oil. Drain on paper towels and serve immediately.
It is a familiar recipe, delicious, today a little forgotten. It needs a preparation time of 10 minutes plus 15 minutes for cooking.

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Ingredients:

• one litre of milk
• 150 grams of flour
• 150 grams of sugar
• 6 eggs
• 1 lemon
• 100 grams of breadcrumbs
• oil for frying 

*in bold type allergen ingredients