Frittelle di Riso Recipe by Judy Witts-Francini

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

    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

    Frittelle di Riso – Italian Rice Fritters

Read About WAVEJourney’s Italian Cooking Class:

More Recipes From Tuscany by Judy Witts-Francini:

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