Frittelle Di Riso ~ Rice Fritters

Frittelle Di Riso

Rice Fritters

This is the fourth and final recipe from the cooking class I attended at Ponte Winery. Chef Roberto Carboni was most captivating with his techniques and recipes which I have shared. Rice fritters are an Italian dessert speciality.

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Pair with Ponte Moscato

Ingredients:

4 c. whole milk

1 1/2 c. arboria rice

4 T. sugar

2 T. unsalted butter

Grated zest of 1 lemon

1 T. vanilla extract

2 eggs, separated

5 c. vegetable oil for frying

3 T. sugar for sprinkling on tops

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Directions:

In a heavy saucepan, combine the milk with half of the sugar, the butter, the lemon zest and the vanilla. Bring to a boil and add the rice. Lower the heat and let cook for about 30 minutes until the rice is almost dry. Set aside and let cool at room temperature.

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In a large bowl, mix the cooled cooked rice with the egg yolks. Whip the egg whites until stiff and fold into the rice mixture.

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In a deep fryer or a heavy saucepan, heat the oil to 350 degrees. With two tablespoons, shape the rice mixture into oval shapes and drop into the hot ol wthout crowding too many at once. With a slotted spoon, scoop from the oil and set on a paper towel to absorb excess oil.

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Arrange the fritters on individual plates or a large platter, sprinkle with sugar and serve hot.