Introduction
Baci di Pantelleria are a typical dessert from the island of Pantelleria, a pearl in the Mediterranean. These delicious fritters contain all the flavor of Sicilian tradition and are a real pleasure for the palate. Perfect for serving during the holidays or to end a meal with a touch of sweetness, Baci di Pantelleria are easy to prepare and irresistible. In this guide, you will discover all the secrets to making this unique dessert.
Ingredients:
For the batter:
200 g of 00 flour
2 eggs
200 ml of milk
1 tablespoon of sugar
A pinch of salt
For the filling:
250 g of sheep’s ricotta
50 g of icing sugar
50 g of chocolate chips (optional)
For frying:
Sunflower seed oil
For garnish:
Icing sugar
Instructions:
Preparation of the batter:
In a bowl, sift the flour and add the salt. Add the eggs and mix with a whisk, slowly incorporating the milk to avoid lumps. Continue mixing until the batter is smooth and homogeneous. Cover with cling film and let it rest for 30 minutes.
Preparation of the filling:
In a bowl, work the ricotta with the icing sugar until you obtain a soft cream. If you like, add the chocolate chips for an extra touch of deliciousness. Transfer the mixture to a piping bag.
Assembly:
Take a small amount of batter with a spoon and fry it in hot oil (about 170°C) forming small spheres. Cook the fritters until they are golden and crispy. Drain them on absorbent paper.
Filling:
Once cooled, delicately cut the fritters in half and fill them with the ricotta cream. Close the fritters, pressing lightly to make the two halves stick together.
Garnish:
Sprinkle with plenty of icing sugar before serving.
Serving and storage tips:
Serving: Baci di Pantelleria are best eaten fresh, just stuffed, to enjoy their crunchiness.
Storage: Store the unstuffed fritters in an airtight container for up to 2 days. Fill only when ready to serve to prevent them from becoming too soft.
Variations:
