I have searched for this recipe for years, only to find it in a a very old recipe book of my mothers, which was stored away with assorted other items, after her death.
I am thrilled to have located it and hope you will enjoy these as much as I did.
These do take a bit of time to make, but it's worth every bite.
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- 1 qt
- 3/4 c
- farina or you can substitute polenta
- egg yolks
- 1 Tbsp
- lemon, zested
- lemon, juiced
- 1 tsp
- almond extract
1In a double boiler, add milk and sugar. When it comes to a boil, stir in the farina or (polenta) and cook 20 minutes until thick. Keep an eye on this step to guard against the mixture scorching...so stir frequently.
2Beat together: egg yolks, grated lemon,lemon juice, almond extract and whiskey.
Add this to the first mixture and cook another 10 minutes. Stirring frequently. I would recommend you temper the egg mixture before adding it all into the hot farina ,mixture. You could end up with scrambled eggs if you don't. so add a small amount of the hot milk into the egg mixture before adding the rest in.
3Pour this mixture into a buttered pyrex baking pan.
a 9X12 should work. Let this rest for 10 minutes, to set up. When they are firm enough to work with...
4Cut into squares and dip each in beaten eggs and then in finely chopped white bread crumbs. fry a few at a time.
5sprinkle the fried farina squares with powdered sugar and enjoy.