Frittelle

Fritters built on rice cooked soft in milk, with no yeast and no rolling.

Egg. Vegetarian, but not vegan — contains egg, dairy (whole milk), honey.

Ingredients

• 200 g pudding rice
• 700 ml whole milk
• 60 g caster sugar
• zest of 1 orange
• 2 eggs
• 60 g plain flour
• 1/2 teaspoon salt
• 1 litre sunflower oil, for deep frying, which is poured off
• 150 g honey, warmed, to finish

Method

1. Cook the rice in the milk with the sugar, salt and zest over a low heat for 25 minutes, stirring often, until it is very soft and the milk is gone.
2. Spread it on a tray and cool completely, then chill 2 hours. It needs to be stiff enough to hold a spoonful.
3. Beat in the eggs and flour.
4. THE BASE IS A COOKED GRAIN, NOT A DOUGH. There is no yeast and nothing is proved or rolled — the mixture is spooned straight into the oil, which is what separates these from graffe.
5. Heat the oil to 175C and drop in dessertspoons of the mixture, four or five at a time.
6. Fry 3 minutes, turning, until deep gold. They swell and crack open, and the cracks are where the honey goes.
7. Drain on a rack, spoon the warm honey over, and eat them warm. Pour the oil off once cooled.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes