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.
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
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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