DessertSnackBreakfast

Iris Fritto

Name: Iris Fritto
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: italian, sicilian
Ingredients: 4 pcs brioche bun day-old; 250 g ricotta cheese drained; 50 g granulated sugar; 30 g chocolate chip; 2 pcs egg; 50 ml milk; 100 g bread crumb; 500 ml vegetable oil; 1 tbsp powdered sugar (optional)

Iris Fritto is a delightful Sicilian dessert, often enjoyed for breakfast or as a sweet snack. It features a soft brioche bun filled with a creamy ricotta mixture and chocolate chips, then lightly fried until golden and crisp. This recipe offers a unique combination of textures and flavors.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 701 kcal

Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

4 pcsbrioche bun, day-old

filling

250 gricotta cheese, drained
50 ggranulated sugar
30 gchocolate chip

coating

2 pcsegg
50 mlmilk
100 gbread crumb

frying

500 mlvegetable oil

garnish

1 tbsppowdered sugar(optional)

Equipment

slotted spoon · shallow dish · deep pan · thermometer · paper towels · wire rack · mixing bowl · knife

The method

Step by step

1
Prepare the ricotta filling by combining ricotta cheese, granulated sugar, and chocolate chips in a medium bowl.
About 5 min
Cook’s note: Ensure the ricotta is well-drained to prevent a watery filling.
2
Carefully slice each brioche bun horizontally into two halves, without cutting all the way through, creating a pocket.
About 2 min
3
Generously fill each brioche bun pocket with the ricotta mixture.
About 5 min
4
In a shallow dish, whisk together the eggs and milk until well combined.
About 1 min
5
Place the bread crumbs in another shallow dish.
6
Dip each filled brioche bun first into the egg mixture, ensuring it is fully coated, then dredge it thoroughly in the bread crumbs.
About 5 min
Cook’s note: Press gently to make sure the bread crumbs adhere well to the brioche.
7
Place the coated brioche buns on a plate and refrigerate for at least 30 minutes to help the coating set.
About 30 min
Cook’s note: This step helps prevent the coating from falling off during frying.
8
Heat vegetable oil in a deep pan or pot to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil reaches the correct temperature for even frying.
9
Carefully fry the brioche buns, one or two at a time, for 2-3 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Do not overcrowd the pan, as this can lower the oil temperature and result in greasy iris fritto.
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.
About 1 min
11
Allow them to cool slightly before serving, then dust with powdered sugar if desired.
About 30 min
Cook’s note: Iris fritto are best enjoyed warm.

Per serving

Nutrition

48%Score

Calories: 700.6kcal
Protein: 19.3g
Carbs: 72.9g
Fat: 36.8g
Fibre: 2.9g
Sugar: 30.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover Iris Fritto in an airtight container at room temperature.

Reheating

Reheat briefly in a toaster oven or air fryer until warmed through, but they are best eaten fresh.