BONNY |
1000g |
eggs |
1250g |
water |
500g |
fresh ricotta |
500-600g |
BIANCANEVE PLUS |
qb |
FRITTERS
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 4-5 minutes, until you obtain a batter with no lumps left.
Transfer the batter into a pastry bag fitted with the n°9 plain piping tube and pipe some dollops of batter straight into the frying oil.
Fry at 180°C for about 5-6 minutes.
Final composition
Place onto a rack or transfer onto a oil-absorbing paper and let the excess oil drip off for a short time, then roll the sweets into the sugar.
As a delicious alternative, you can fill the fried choux with custard and sprinkle them with BIANCANEVE PLUS.
