Sweet Rice Fritters: Fritelle di Riso

1. 1

   In a medium-sized saucepan, combine the milk, half the sugar, a pinch of salt, the butter and the fruit zest.

2. 2

   Bring to a boil over medium-high heat, add the rice, and let cook over a medium flame until the rice is almost completely cooked and has completely absorbed the milk.

3. 3

   Remove from the heat and let the rice mixture cool at room temperature.

4. 4

   When the rice has cooled, add the wine, the egg yolks, baking soda, raisins, and flour and stir until well combined.

5. 5

   Set aside.

6. 6

   In a medium-sized frying pan, heat the oil until hot but not smoking.

7. 7

   When the oil is bubbling, scoop individual tablespoonfuls of the frittelle mixture and add to the oil.

8. 8

   Fry the frittelle in batches, being careful not to crowd the pan.

9. 9

   Fry each spoonful of batter until light golden brown on each side, about 5 minutes.

10. 10

    Remove from the heat and let drain on a plate line with paper towels.

11. 11

    Dredge each finished frittelle through the remaining sugar.

12. 12

    Sprinkle with a little salt and powdered sugar and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.