Frittelle di Riso Recipe by Judy Witts-Francini
Frittelle di Riso Recipe by Judy Witts-Francini
Frittelle di Riso Recipe by Judy Witts-Francini
An evening of Italian cooking at Ginger’s Kitchenware in Bend, Oregon:
Frittelle di Riso – Rice Fritters are popular in Italy during Lent and for Father’s Day
You Will Need:
- 2 + 1/2 cups short grain rice
- 6 cups milk
- 4 TBSP sugar
- Peel of one lemon (wide strips) – don’t zest or use a microplane, instead cut into wide strips with a potato peeler
- 1 ounce liqueur (sherry, brandy, amaretto, calvados, Grand Marnier)
- 1 cup flour
- 1 TBSP baking powder
- Pinch of salt
- 6 eggs, separated
- Optional: Add raisins soaked in brandy, small pieces of candied orange peel
Frying Rice Fritters
How To:
- 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 a large bowl, add the liqueur, egg yolks, flour, baking powder and salt
- Mix ingredients well and let cool – Do NOT refrigerate
- Whip the egg whites until stiff
- Fold beaten egg whites into the rice mixture
- In a heavy pan heat (365 F) 3 inches of oil for frying (olive oil or corn oil – a good ratio is 60% olive oil and 40% canola)
- Drop the fritters by teaspoons into the hot oil
- Fry quickly and remove when they are golden – but not brown
- Drain on baking rack lined with paper towels
- Serve sprinkled with granulated sugar (super fine) – easy to toss them in a brown paper bag
- The cooked fritters are best served hot, but can also be served cold or reheated
Frittelle di Riso – Italian Rice Fritters
Read About WAVEJourney’s Italian Cooking Class:
More Recipes From Tuscany by Judy Witts-Francini:
- Fettuna (Bruschetta) – Italian Garlic Toast
- Sformata di Spinaci e Ricotta – Spinach and Ricotta Flan
- Risotto al Vino Rosso – Risotto with Red Wine
- Braciole con Capperi e Formaggio – Beef Scallopine with Capers and Cheese
For More Details:
- Judy Witts-Francini – Divina Cucina
