Rice Fritters
A typical dessert for the period from Carnival to St. Joseph's Day, Father's Day: the recipe for rice fritters has so many variations and, like every traditional recipe, every family has one.
Here is a typical version from the Florence area flavored with citrus.
Ingredients
- 200 g of Arborio rice
- 250 ml of milk
- 250 ml of water
- 5 eggs
- 100 g of flour
- 2 spoons of sugar
- 1 knob of butter
- 1 pinch of salt
- The zest of 1 lemon
- The zest of 1 orange
- 3 spoons of rum
- Peanut seed oil
Preparation
Grate the zest of one lemon and one orange and set aside.
Mix the water, milk, butter, lemon and orange zest and salt in a large pot. Once it comes to a boil, add the rice.
When the liquid has been completely absorbed by the rice turn off the gas and let stand until the mixture has completely cooled.
Add the eggs, sifted flour and rum. Let it rest for another 2 hours.
Heat plenty of seed oil in a frying pan. Form small, regular balls and fry them in the hot oil. Once golden brown, remove the fritters from the oil and leave them on paper towels so that they lose excess oil. Finally, sprinkle with sugar.
Tips
The preparation of fritters is not complex, but it is time-consuming. It is better to cook the rice the day before and finish the recipe when the rice is completely cold. In this case, overnight, we can leave it in the pot and store it in the refrigerator until the next morning.
For lighter frying, it is necessary for the dough to remain a short time in the oil: we suggest you use a narrow, high-sided pan so that the browning is as quick as possible.
