I am incapable of making these, or better, my version turned out mushy and soft so I do not want to influence you with my mistakes and am turning to one of my gurus Judy Witts Francini of Over the Tuscan Stove.
Frittelle di Riso Recipe
- 2-1/2 cups short grain rice
- 6 cups milk
- 4 tablespoons sugar
- Peel of one lemon (wide strips)
- 1 ounce liqueur (sherry, brandy, or amaretto)
- 1 cup flour
- 1 tablespoon baking flour
- Pinch of salt
- 6 eggs, separated
- Bring the rice to a slow boil in the milk with sugar and lemon peel. When the rice is cooked, it will have absorbed all the milk.
- Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder, and salt.
- Mix well and let cool. DO NOT REFRIGERATE.
- Whip the egg whites still stiff. Fold whites into the rice mixture.
- In a heavy pan, heat 3 inches of oil for frying. I prefer olive oil, but corn oil is fine. Drop the fritters by teaspoons into the hot oil. Fry quickly and remove when they are golden. Do not brown. Drain on paper towels and serve sprinkled with granulated sugar.
- They are best hot, but can also be served cold or reheated.
- I like to add raisins soaked in brandy to the mixture, or tiny pieces of candied orange peel.
For more Carnival sweets:
Cenci Recipe and History