Each italian region has its own tradition! Here, in Umbria, for St. Joseph, sweet rice Frittelle are a must! Simple and delicious, they take us back to our grandmothers’ kitchen, they dipped generous spoonfuls of rice to sizzle in pots of boiling oil.
If desired, the Frittelle can be enriched with pine nuts, raisins or a drop of Alchermes, which gives them a nice pink color!
Time: 1 h + 3 h of rice rest
Portions: 20 medium / small fritters
250 g of Arborio rice
100 g of sugar
2 whole eggs + 1 yolk
600 ml of fresh whole milk
Peanut oil to fry
Grated zest of 1/2 lemon
1 vanilla pod (to taste)
How to get up
Put the milk, sugar, rice and lemon zest in a saucepan. Score the vanilla pod vertically and remove the seeds, then add them to the milk.
Place the pan on low heat and let it cook until the rice has absorbed all the milk.
You will need to keep an eye on it all the time and stir frequently to prevent it from sticking.
Turn off the heat and let it cool, then lightly blend the mixture with the hand blender (you can omit this step if you want, the beans will feel better).
Transfer the mixture to the fridge and leave it for a few hours (me one night). This will allow the rice to compact well.
After the resting time, separate the yolks from the whites; whip the latter until stiff, then add the 3 egg yolks to the rice and mix well.
The mixture will be compact and a little sticky, help yourself with electric whips. Now add the whipped egg whites. If the consistency is too soft, you can add a little flour, in mine it was not necessary.
Put the seed oil in a pan with a high edge, wait for it to reach 170 degrees, then with the help of 2 tablespoons, form the fritters and dip them in the oil.
If you do not have a thermometer, check the heat of the oil by dipping the handle of a ladle in it, when it bubbles it is ready.
If the Sweet rice frittelle cook too quickly, lower the heat.
More or less it will take 4 minutes, drain them on absorbent paper when they have a nice color and pat them well to dry the excess grease.
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