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Ingredientes
- Â Â Sunflower oil for frying
- Â Â Caster sugar
- 450 gm Plain flour
- 3 tsp Baking pwdr
- 150 gm Caster sugar
- 150 gm Butter
- 150 gm Lard
- 150 ml White wine
- 450 gm Ricotta cheese
- 5 Tbsp. Lowfat milk
- 100 gm Caster sugar
- 1 tsp Salt
- 325 gm Plain chocolate, roughly minced
Direcciones
- To make the pasta frolla, sift the flour with the baking pwdr and mix with the sugar. Place the butter and lard, roughly cut up, in a pan with the wine and heat gently till the fats have almost all melted. Mix with the sifted flour to create 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 possibly so.
- For the filling, sieve the ricotta, then beat with the lowfat milk till creamy.
- Fold in the sugar and salt.
- Take walnut-sized pcs 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 pcs 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 create 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 till puffed and browned.
- Drain briefly on kitchen paper, then roll in caster sugar. Eat hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 819 | |
| Calories from Fat 539 | 66% |
| Total Fat 61.73g | 77% |
| Saturated Fat 33.99g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 945mg | 39% |
| Potassium 499mg | 14% |
| Total Carbs 58.34g | 16% |
| Dietary Fiber 8.3g | 28% |
| Sugars 1.34g | 1% |
| Protein 17.91g | 29% |
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