Baci panteschi

To prepare baci panteschi, start by making the batter: place the flour, the salt 1, the egg 2 and the milk in a bowl 3.

Stir with a whisk 4 to form a smooth batter 5. Heat abundant oil in a pan and prepare the cream in the meantime: place the ricotta cheese in a bowl, add the sugar 6 and stir with a spoon.

Now add the cinnamon 7 and stir some more 8. Place in a smooth-tipped pastry bag and leave in the refrigerator. When the oil reaches a temperature of 338-356F, place the iron for making baci panteschi inside it and heat it for around a minute 9.

Dab with some absorbent paper 10 and immerse in the batter without going over the edge. Immerse the iron in the hot oil once more 12.

Wait 1-2 minutes 13 until the fritter is nice and golden 14. You won't need to dip the iron in the oil again to fry the other fritters because it will already be hot; bear in mind that the next fritters will cook in around a minute. Drain the fritters with a skimmer and place them on a tray lined with parchment paper 15. Don't worry if the fritters remain stuck to the iron, when they're nice and golden you can remove them with a spoon and place them straight on the tray. Fry all the fritters and leave them to cool.

Take the pastry bag and use it to fill the first fritters 16: add a circle of cream along the outer edge 17 then one on the inside 18.

Place another fritter on top of it to close it like a sandwich 19. Fill the rest of the baci panteschi and garnish with abundant powdered sugar 20 before serving them 21!