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vittoriagroup: Carnival rice fritters Prep time: 5 minsCook time: 1 hour Total time: 1 hour 5 mins Serves: 60 fritters Shopping list    1 litre of whole milk    150 g Arborio rice (pudding rice)    3 tablespoons granulated sugar + sugar to coat fritters    3 eggs, egg whites and yolks separated    finely grated zest of 1 organic lemon    3 tablespoons of rum    3 tablespoons flour    about 500 ml of peanut oil or extra virgin olive oil for fryingDirections    The night before. Pour the milk into a large pot and add the rice.    Cook the rice uncovered over low heat, stirring frequently with a wooden spoon, for at least 40 minutes until the rice becomes creamy and soft.    Pour the rice into a bowl, cover with plastic wrap so it does not dry out and let it cool completely before storing it in the refrigerator overnight.    The day after. Stir into the cold rice the egg yolks, the lemon zest and the flour.    Finally, fold in gently the whipped egg whites.    Heat at least 3 inches of oil in a frying pan until it reaches 180°C. (*)    Drop the rice fritters with a teaspoon into the hot oil, keeping them well separated. Make fritters no bigger than a walnut.    Turn the pancakes with two ladles or two forks so that they become golden on all sides and get a spherical shape. Cook the fritters in more bathes, for about 5 minutes each time, and when ready put them in a dish with a few sheets of kitchen paper, so that it absorbs the excess oil.    Serve them warm sprinkled with plenty of sugar.NotesIf you prefer thicker fritters, you can add a few more tablespoons of flour.The lemon can be substituted with finely grated orange zest and the rum with any liqueur you like, try a Tuscan Vin Santo, for example!(*) Or, as for the cenci, if you don’t have a cooking thermometer use a teaspoon of mixture to control the oil temperature. Source: Jul’s Kitchen

vittoriagroup:

Carnival rice fritters

Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Serves: 60 fritters

Shopping list
    1 litre of whole milk
    150 g Arborio rice (pudding rice)
    3 tablespoons granulated sugar + sugar to coat fritters
    3 eggs, egg whites and yolks separated
    finely grated zest of 1 organic lemon
    3 tablespoons of rum
    3 tablespoons flour
    about 500 ml of peanut oil or extra virgin olive oil for frying

Directions

    The night before. Pour the milk into a large pot and add the rice.
    Cook the rice uncovered over low heat, stirring frequently with a wooden spoon, for at least 40 minutes until the rice becomes creamy and soft.
    Pour the rice into a bowl, cover with plastic wrap so it does not dry out and let it cool completely before storing it in the refrigerator overnight.
    The day after. Stir into the cold rice the egg yolks, the lemon zest and the flour.
    Finally, fold in gently the whipped egg whites.
    Heat at least 3 inches of oil in a frying pan until it reaches 180°C. (*)
    Drop the rice fritters with a teaspoon into the hot oil, keeping them well separated. Make fritters no bigger than a walnut.
    Turn the pancakes with two ladles or two forks so that they become golden on all sides and get a spherical shape. Cook the fritters in more bathes, for about 5 minutes each time, and when ready put them in a dish with a few sheets of kitchen paper, so that it absorbs the excess oil.
    Serve them warm sprinkled with plenty of sugar.

Notes

If you prefer thicker fritters, you can add a few more tablespoons of flour.
The lemon can be substituted with finely grated orange zest and the rum with any liqueur you like, try a Tuscan Vin Santo, for example!

(*) Or, as for the cenci, if you don’t have a cooking thermometer use a teaspoon of mixture to control the oil temperature.

Source: Jul’s Kitchen

Rice fritters, recipe, rice, food,
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3 months ago
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