Rice Fritters: Fritelle di Riso

1. 1

   In a large bowl, sift together the flour, baking powder, sugar and salt.

2. 2

   In another bowl, whisk the eggs with the milk and lemon zest.

3. 3

   In 3 batches, add the egg mixture to the flour mixture, whisking well in between each addition.

4. 4

   Fold in the rice, pine nuts, sultana raisins, and currants until they are evenly dispersed throughout the batter.

5. 5

   Let the batter rest for 10 minutes while the oil heats.

6. 6

   In a tall-sided pot, heat the olive oil to 375 degrees F. Drop the batter by the tablespoonful into the hot oil and cook until golden brown.

7. 7

   Remove with a slotted spoon, drain on a plate lined with paper towels and sprinkle with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.