Tuscan Rice Fritters (Frittelle di Riso)

By CheeseDiva

Ingredients

• 1/2 cup (100 grams) short grain rice
• 2 cups (500 ml) milk
• Zest of 1 lemon or orange (or a mixture of both)
• 1 tablespoon sugar, plus extra for dusting
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1 splash rum
• 1/3 cup (40 grams) flour
• 2 large eggs
• Olive oil or vegetable oil for frying

Details

Servings 40
Adapted from food52.com

Preparation

Step 1

Like anything deep fried, these are best eaten while still hot and crisp, so cook these when you have people around to share them with. A batch of these makes many – around 40-50 depending on the size, and while light and fluffly and so moreish that you think you'll be able to eat them all by yourself, these fritters are also deceptively filling.

This is based on one of Pellegrino Artusi's recipes for frittelle di riso – he lists two in his 1891 cookbook Science in the Kitchen and the Art of Eating Well. It may look like a very runny batter, but don't be alarmed. Avoid being tempted to add too much flour to this batter to thicken it – the fritters become hard and even chewy. Soft and pillowy is what you want. The hot fritters are rolled in sugar, which gives a wonderful crunch as you bite into them.

Makes about 40

Zest of 1 lemon or orange (or a mixture of both)

Cook the rice in the milk, watching very carefully that it doesn't burn or overflow – don't take your eyes off it! You will need to stir it quite often to make sure it doesn't stick and burn on the bottom. When the milk has been mostly absorbed and rice is very soft, take off the heat and add the citrus zest and tablespoon of sugar.

Set aside. Once completely cool, add the rum, eggs, baking powder, salt and flour. Combine thoroughly then cover and let the mixture rest for several hours or overnight in the fridge before using. The mixture may look quite runny, like a pancake batter.

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