Recipe: Tuscan Cream Puffs (cut into diamond shapes and fried)

TUSCAN CREAM PUFFS

3 whole eggs plus 6 egg yolks
3/4 cups granulated sugar
1 1/2 cups flour, divided use
3 1/2 cups milk
6 tablespoons butter, softened, plus more for greasing pan
Grated zest of 1 lemon
1 cup bread crumbs
Vegetable oil, for frying
2 tablespoons confectioners' sugar

In a large mixing bowl, beat the egg yolks with the granulated sugar until smooth using an egg beater or an electric mixer. Add 1 cup of the flour and the milk, butter, and lemon zest and mix well.

Put the mixture in a saucepan and warm it over low heat until it becomes as thick as mashed potatoes. Spread the mixture out onto a buttered cookie sheet with a spatula and let it cool for at least 30 minutes.

When it has set, cut the sheet into 1 1/2- by 2-inch diamond shapes with a sharp knife greased with vegetable oil.

In a mixing bowl, beat the whole eggs.

Dip the diamond shapes first in the remaining 1/2 cup flour, then in the eggs, then into the bread crumbs; set aside.

Fill a pan 3-inches deep with vegetable oil. Heat the oil over medium-high heat. When it is 375 degrees F (a drop of water will sizzle and splatter), slide the diamonds in and fry them until they are golden, 3 to 4 minutes. Remove from the oil with a slotted spoon and let them drain on paper towels. Sprinkle lightly with confectioners' sugar and serve.

Makes about 18 cream puffs
Adapted from source: Simply Tuscan by Pino Luongo