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1
Place the rice, milk, 2-1/2 cups of water, a pinch of salt, and the orange zest in a 10- to 12-inch saucepan.
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2
Bring to a boil over high heat, and then turn the heat to low, stirring constantly.
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3
Cook until the rice is soft and has absorbed all the liquid, about 20 minutes.
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4
Place the cooked rice on a serving platter and let it stand overnight or for at least 8 hours.
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5
The next day, remove the pieces of orange peel from the rice.
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6
Place the rice, the ricotta, and the flour in a large bowl, and stir to combine well.
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7
Keep stirring until you have formed a well-blended, firm paste.
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8
Using a wooden spoon or spatula, spread the rice out on a flat plate or a wooden cutting board that you can keep at hand while you fry.
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9
The rice should be spread in a layer that is about 1/4-inch thick.
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10
Cut the rice into strips about 2-inches long and 1/2-inch wide.
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11
Fill a deep pot no more than halfway with extra-virgin olive oil.
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12
Heat oil over medium-high heat until it reaches a temperature of 350 degrees.
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13
The oil should remain at or around this temperature throughout the cooking process.
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14
Working in small batches of 6, carefully lift the slices of rice paste and lay them in the hot oil.
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15
In order to for the slices to remain intact, use a flat, slotted spatula to lift and transfer the slices.
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16
Fry the crespelle until golden brown.
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17
Use the same slotted spatula to remove the finished fritters to a plate lined with paper towels.
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18
Drain on paper towels as they cook.
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19
Continue this process until all the fritters are cooked.
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20
Allow the fritters to cool slightly.
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21
In the meantime, heat the honey and the remaining water in a small saucepan over medium heat.
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22
Dip each fritter in the warm honey, remove, and place on a serving platter.
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23
Sprinkle the dipped fritters with sugar and cinnamon and serve warm.
