Tuscan Rice Fritters (Frittelle Di Riso)

1. 1

   Pour the milk into a pan, and add the sugar and the lemon peel. Add the rice, and bring to a boil, very slowly, with a very low fire. It will take some time. Stir from time to time, to avoid the rice to stick to the pan and burn. Take off the fire when the rice will have absorbed the milk completely (see photos above). The whole thing will take 20-25 minutes.

2. 2

   Place the rice (which will be very sticky) in a large bowl, and add the egg yolks (ONLY the yolks), the flour, the brandy and a pinch of salt. Mix well and let it cool for a couple of hours, or until it is cold to the touch. DO NOT put into the refiregerator, or else the mixture will become too hard to work with.

3. 3

   When the rice is cold, beat the egg whites until they are firm. Add them to the mixture, incorporating them well.

4. 4

   If you have a deep fryer, turn it on and bring it to a hot temperature. If not, heat enough oil in a shallow pan so as to be able to deep fry the frittelle.

5. 5

   When the oil is hot enough, drop the fritters into it, one teaspoon at a time. Let them fry for 30 seconds/1 minute, or enough time for them to become golden. The fritters will grow in size and become as large as a golf ball. Again, see the photos above for an idea of what they should look like.

6. 6

   Drain the frittelle well and place them onto a paper towel. Pass them then into a bowl full of granulated sugar, and coat them well.

7. 7

   Serve them hot, or lukewarm, or even cold. As mentioned, they do not keep well, so you should plan on eating them within a day or so.

* Per serving · 4 servings · Values may vary.