Iris Fritto
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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 45 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 701 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, maito ja soija. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
main
- 4 kplbrioche bun, day-old
filling
- 250 gricotta cheese, drained
- 50 ggranulated sugar
- 30 gchocolate chip
coating
- 2 kplegg
- 50 mlmilk
- 100 gbread crumb
frying
- 500 mlvegetable oil
garnish
- 1 rklpowdered sugar(valinnainen)
Välineet
slotted spoon · shallow dish · deep pan · thermometer · paper towels · wire rack · mixing bowl · knife
Valmistusohje
Vaihe vaiheelta
- 1
Prepare the ricotta filling by combining ricotta cheese, granulated sugar, and chocolate chips in a medium bowl.
Noin 5 min
Kokin vinkki: 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.
Noin 2 min
- 3
Generously fill each brioche bun pocket with the ricotta mixture.
Noin 5 min
- 4
In a shallow dish, whisk together the eggs and milk until well combined.
Noin 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.
Noin 5 min
Kokin vinkki: 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.
Noin 30 min
Kokin vinkki: 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).
Noin 5 min
Kokin vinkki: 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.
Noin 8 min
Kokin vinkki: 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.
Noin 1 min
- 11
Allow them to cool slightly before serving, then dust with powdered sugar if desired.
Noin 30 min
Kokin vinkki: Iris fritto are best enjoyed warm.
Annosta kohti
Ravintoarvot
- Kalorit
- 700,6kcal
- Proteiini
- 19,3g
- Hiilihydraatit
- 72,9g
- Rasva
- 36,8g
- Kuitu
- 2,9g
- Sokeri
- 30,3g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store any leftover Iris Fritto in an airtight container at room temperature.
Reheat briefly in a toaster oven or air fryer until warmed through, but they are best eaten fresh.
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