Ricotta and chocolate fritters
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sunflower oil for frying | ||
| Caster sugar | ||
| 450 | grams | Plain flour |
| 3 | teaspoons | Baking powder |
| 150 | grams | Caster sugar |
| 150 | grams | Butter |
| 150 | grams | Lard |
| 150 | millilitres | White wine |
| 450 | grams | Ricotta cheese |
| 5 | tablespoons | Milk |
| 100 | grams | Caster sugar |
| 1 | teaspoon | Salt |
| 325 | grams | Plain chocolate; roughly chopped |
Directions
PASTA FROLLA
FILLING
To make the pasta frolla, sift the flour with the baking powder and mix with the sugar. Place the butter and lard, roughly cut up, in a pan with the wine and heat gently until the fats have almost all melted. Mix with the sifted flour to form a soft dough - you may not need quite all of the liquid, so go carefully. Knead briefly to smooth out, then wrap loosely in a floured cloth and leave to rest for an hour or so.
For the filling, sieve the ricotta, then beat with the milk until creamy.
Mix in the sugar and salt.
Take walnut-sized pieces of dough and roll out thinly into a roughly circular shape. Place a generous tsp of the sweetened ricotta in the centre of each one and top with a couple of pieces of chocolate.
Fold the dough over to cover the ricotta, and press down firmly all around the filling to seal. With a pastry wheel, trim off the excess pastry to form a crescent shape.
Heat a 2 1/2cm deep layer of oil in a wide frying pan over a moderate heat.
Fry the fritters, a few at a time until puffed and browned.
Drain briefly on kitchen paper, then roll in caster sugar. Eat warm or cold.
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