Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Fried Ricotta Iris: Palermo’s Quintessential Sweet Treat
Master the art of making fried ricotta iris, Palermo’s beloved dessert – crisp on the outside, lusciously creamy within!
🛒 Ingredients
▸ For the dough
- ✓ 500g strong white bread flour
- ✓ 250ml milk
- ✓ 50g lard
- ✓ 50g caster sugar
- ✓ 25g fresh yeast
- ✓ 1 egg
- ✓ a pinch of salt
- ✓ water as needed
▸ For the ricotta filling
- ✓ 400g sheep's milk ricotta
- ✓ 200g granulated sugar
- ✓ 100g dark chocolate chips
- ✓ half a sachet of vanilla powder
▸ For coating and frying
- ✓ 2 eggs
- ✓ breadcrumbs as needed
- ✓ salt to taste
- ✓ vegetable oil for deep frying
📊 Nutritional Information
If you want to savour a dessert that truly captures the soul of Palermo, look no further than the fried ricotta iris. Soft and fragrant brioche dough envelops a luscious filling of ricotta and chocolate, all deep-fried to a golden perfection – a delightful indulgence cherished by every Palermitan.
👨🍳 Preparation
- 1
Prepare the filling: drain the ricotta in the fridge for a few hours, then mix it with sugar, vanilla powder, and chocolate chips until smooth.
- 2
Make the dough: sift the flour and combine with sugar, salt, and softened lard. Add the yeast dissolved in a little lukewarm water, then gradually incorporate the milk.
- 3
Add the egg and knead until you get a soft, elastic dough. Cover with a tea towel and leave to rise for 2 hours.
- 4
Roll out the dough on a floured surface and cut out 12 discs, each about 6cm across. Spoon the ricotta filling onto 6 discs and cover with the remaining ones, pressing the edges firmly to seal.
- 5
Let the filled iris rise for another 45 to 60 minutes.
- 6
Beat the eggs with a pinch of salt. Dip each iris first into the egg, then coat well in breadcrumbs, pressing lightly to help them adhere.
- 7
Fry in hot vegetable oil, a few at a time, until evenly golden. Drain on kitchen paper to remove excess oil.
- 8
Serve the iris warm and enjoy their irresistible aroma and texture.
💡 Tips and Variations
You can brighten up the ricotta filling with a bit of orange zest or a tablespoon of chocolate liqueur. For a lighter option, try baking them instead – the baked iris offers a deliciously tender alternative.
📦 Storage
- • Store in the fridge for up to 2 days, covered with cling film.
- • Warm them briefly in the oven before serving to restore their crunch.
- • Avoid freezing as it can spoil the creamy filling's texture.
- • Don’t keep them at room temperature for long as the ricotta filling is quite delicate.
- • Best enjoyed freshly fried to savour them at their finest.
🍷 Pairing
Serve your fried iris with a glass of Menfi Late Harvest – a sweet, aromatic wine that beautifully complements the ricotta and chocolate flavours.
Give this Sicilian classic a whirl at home – it’s not just a dessert, but a little taste of Palermo’s heart and heritage. Perfect for sharing with loved ones over a cup of coffee or a cosy evening in. Trust me, once you’ve tried these golden, creamy delights, they’ll become a firm favourite in your baking repertoire!
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