Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Fried Ricotta Iris: Palermo’s Beloved Sweet Treat
Discover how to make the iconic Sicilian fried ricotta iris – crisp on the outside, luxuriously creamy within!
📖 What is it
Discover how to make the iconic Sicilian fried ricotta iris – crisp on the outside, luxuriously 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 ricotta
- ✓ 200g granulated sugar
- ✓ 100g dark chocolate chips
- ✓ half a sachet of vanilla sugar
▸ For the coating and frying
- ✓ 2 eggs
- ✓ breadcrumbs as needed
- ✓ salt to taste
- ✓ vegetable oil for frying
📊 Nutritional Information
Step into the heart of Palermo with this traditional fried iris filled with ricotta: a soft brioche dough embracing a luscious ricotta and chocolate centre, fried to golden perfection for an irresistible crunch.
👨🍳 Preparation
- 1
Begin by preparing the filling: drain the ricotta in the fridge for a few hours, then mix it with sugar, vanilla sugar, and chocolate chips until smooth and creamy.
- 2
Next, make the dough: sift the flour and combine with sugar, salt, and softened lard. Dissolve the yeast in a little warm water and gradually add the milk.
- 3
Add the egg and knead until you have a soft, elastic dough. Cover with a tea towel and leave to prove for about 2 hours.
- 4
Roll out the dough on a floured surface and cut out 12 discs, roughly 6cm across. Spoon the ricotta filling onto 6 of the discs, then top with the remaining discs, sealing the edges well.
- 5
Allow the filled iris to prove for another 45 to 60 minutes.
- 6
Beat the eggs with a pinch of salt. Dip each iris first in the egg, then coat generously with breadcrumbs, pressing lightly to ensure the coating sticks.
- 7
Fry in hot vegetable oil in batches until golden all over. Drain on kitchen paper to remove excess oil.
- 8
Serve the iris warm and enjoy their delightful crispness and creamy centre.
💡 Tips and Variations
- •
For an extra flavour boost, add a little grated orange zest or a splash of chocolate liqueur to the ricotta filling.
- •
If you prefer a lighter option, try baking the iris in the oven – they’ll still be soft and full of authentic flavour.
- •
Use a pastry cutter or a round mould to achieve perfectly uniform iris shapes.
- •
The magic of this recipe lies in the gluten-rich brioche dough, which gives the iris their tender yet structured texture.
- •
For a vegan twist, swap the ricotta for a smooth tofu-based cream and use an egg-free, dairy-free dough.
- •
A pinch of salt in the ricotta filling can enhance the umami notes and balance the sweetness beautifully.
- •
For a gluten-free version, experiment with rice or cornflour, adjusting the recipe as needed.
- •
The secret to perfect iris is frying at a steady temperature to get that golden crust without soaking up too much oil.
📦 Storage
- • Store the iris in the fridge, well covered with cling film, and enjoy within two days to keep them fresh and flavoursome.
- • Warm them gently in the oven before serving to restore their original crispness.
- • Avoid freezing the iris as this can spoil the creamy filling and delicate texture of the dough.
🍷 Pairing
Pair these fried ricotta iris with a sweet Sicilian wine like Moscato di Noto, whose fresh sweetness balances the richness of the dessert. Alternatively, a passito from Pantelleria offers intense aromatic notes. For something from the mainland, a Tuscan Vin Santo makes an elegant and refined match.
Making fried ricotta iris is like bringing a slice of Palermo’s rich heritage to your table—a treat steeped in family traditions and festive joy. I warmly encourage you to give this recipe a go and share the delicious results with your loved ones. It’s a wonderful way to create memorable moments and savour a truly special taste of Sicily right at home.
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