Tuscan Rice Fritters (Frittelle di Riso Toscane)
Indulge in these golden, citrus-scented fritters with a creamy rice center, a traditional Tuscan delicacy perfect for a sweet snack.
Equipment
- Large pot
- Skillet or High-Sided Casserole Dish
- Stand Mixer
Ingredients
- 10.6 ounces of rice for Soups/Timbales (Arborio)
- 2.1 cups of milk
- 2.1 cups of water
- 3 eggs
- 2 tablespoons of granulated sugar plus more sugar for coating the fritters
- 1/2 cup of powdered sugar
- 2 tablespoons of butter
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 packet of vanilla sugar
- 1 bottle of sunflower oil
- Flour as needed
Instructions
- In a large pot, bring 2.1 cups of milk and 2.1 cups of water to a boil, then add the 10.6 ounces of rice.2.1 cups of milk, 2.1 cups of water, 10.6 ounces of rice for Soups/Timbales (Arborio)
- Add a pinch of salt, 2 tablespoons of granulated sugar, the grated zest of one orange and lemon, then the packet of vanilla sugar.Grated zest of 1 lemon, Grated zest of 1 orange, 1 packet of vanilla sugar, 2 tablespoons of granulated sugar
- Cook the rice over medium heat, without walking away (as it will stick as soon as you turn around). You need to stir it constantly, especially towards the end of cooking.
- When the rice becomes very mushy and starts to be hard to stir, turn off the heat, add 2 tablespoons of butter, and mix everything together again. Let the rice cool for at least a couple of hours.2 tablespoons of butter
- Once the rice has rested, take the 3 eggs and separate the whites from the yolks. Add 1/2 cup of powdered sugar and the 3 egg yolks to the cold rice, mixing everything carefully.3 eggs
- Whip the 3 egg whites to stiff peaks and fold them into the rice with a spoonful of flour, mixing everything again until homogeneous.Flour as needed
- Time to fry! Heat the sunflower oil in a pot on the stove and check the correct temperature by immersing a small piece of rice mixture. It should sizzle well, float, and gradually brown. Also prepare a flat plate with granulated sugar in it.1 bottle of sunflower oil, 1/2 cup of powdered sugar
- Using two teaspoons, make quenelles of rice mixture and gently immerse them in the hot oil. When they are nicely browned, retrieve them with a slotted spoon and roll them well in a plate full of granulated sugar.
- If you don’t have a helper and have to do everything yourself, I recommend frying no more than 10 fritters at a time in the oil and then putting the remaining rice in the fridge between batches, as the heat of the oil will make the mixture too liquid and it will be difficult to create the quenelles otherwise.
- The fritters should be browned and slightly crispy on the outer crust but still creamy and moist inside. Enjoy your fritters warm, or no more than a couple of hours after cooking as they lose crispiness over time and might become soggy.
Notes
- For best results, cook the rice the evening before and refrigerate.
- Substitute freshly grated lemon and orange zest with flavor extracts, which is a possibility but for a more authentic taste keep it natural.
- Keep the batter chilled between frying batches or place the bowl in a larger one filled with ice cubes.