Iris Fritto

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the ricotta filling by combining ricotta cheese, granulated sugar, and chocolate chips in a medium bowl.

   Ca. 5 min.

   Kokkens note: Ensure the ricotta is well-drained to prevent a watery filling.

2. 2

   Carefully slice each brioche bun horizontally into two halves, without cutting all the way through, creating a pocket.

   Ca. 2 min.

3. 3

   Generously fill each brioche bun pocket with the ricotta mixture.

   Ca. 5 min.

4. 4

   In a shallow dish, whisk together the eggs and milk until well combined.

   Ca. 1 min.

5. 5

   Place the bread crumbs in another shallow dish.

6. 6

   Dip each filled brioche bun first into the egg mixture, ensuring it is fully coated, then dredge it thoroughly in the bread crumbs.

   Ca. 5 min.

   Kokkens note: Press gently to make sure the bread crumbs adhere well to the brioche.

7. 7

   Place the coated brioche buns on a plate and refrigerate for at least 30 minutes to help the coating set.

   Ca. 30 min.

   Kokkens note: This step helps prevent the coating from falling off during frying.

8. 8

   Heat vegetable oil in a deep pan or pot to 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil reaches the correct temperature for even frying.

9. 9

   Carefully fry the brioche buns, one or two at a time, for 2-3 minutes per side, or until golden brown and crispy.

   Ca. 8 min.

   Kokkens note: Do not overcrowd the pan, as this can lower the oil temperature and result in greasy iris fritto.

10. 10

    Remove the fried iris fritto with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

11. 11

    Allow them to cool slightly before serving, then dust with powdered sugar if desired.

    Ca. 30 min.

    Kokkens note: Iris fritto are best enjoyed warm.