Bring a taste of Italy into your kitchen with these delightful Traditional Italian Rice Fritters. Known as “Frittelle di Riso” in Italian, these golden-brown morsels are crispy on the outside and tender on the inside, bursting with flavors of citrus, rum, and sweet currants. Perfect for holidays, special occasions, or just because, these fritters are a nostalgic bite of Italian culinary tradition.
Ingredients
For the Rice Mixture:
- ½ cup Arborio rice
- 17 oz milk
- ⅓ cup sugar
- Grated rind of 1 lemon
- Grated rind of 1 orange
Add-ins:
- ¼ cup currants
- 2 tablespoons rum
For the Batter:
- 2 egg yolks
- 2 egg whites
- ½ cup flour (or gluten-free flour substitute)
For Frying:
- Light olive oil (organic, as needed for frying)
For Coating:
- ½ cup sugar (for coating the fritters)
Instructions
- Cook the Rice: In a medium saucepan, combine the Arborio rice, milk, sugar, and citrus rinds. Cook over medium heat, stirring frequently, until the rice absorbs most of the milk and becomes creamy (about 20 minutes). Let it cool completely.
- Prepare the Add-ins: While the rice cools, soak the currants in rum for 10 minutes to plump them. Drain any excess rum and set aside.
- Mix the Batter: Add the egg yolks and flour to the cooled rice mixture, stirring until fully combined. Fold in the soaked currants.
- Whip the Egg Whites: In a separate bowl, whip the egg whites to stiff peaks. Gently fold them into the rice mixture to create a light and airy batter.
- Heat the Oil: In a deep pan or fryer, heat enough olive oil to submerge the fritters (about 2 inches deep). The oil should reach a temperature of 350°F (175°C).
- Fry the Fritters: Using two spoons, scoop small portions of the batter and carefully drop them into the hot oil. Fry in batches, turning occasionally, until golden brown (about 3–4 minutes per fritter). Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- Coat with Sugar: While still warm, roll the fritters in sugar to coat them generously.
- Serve: Serve immediately for the best texture and flavor. These fritters are delicious on their own or paired with a light dusting of powdered sugar for an extra touch of sweetness.
Conclusion
Traditional Italian Rice Fritters are a heavenly combination of creamy rice, zesty citrus, and a touch of rum. Crispy, sweet, and utterly satisfying, they are a testament to the simple yet indulgent flavors of Italian cuisine. Whether you enjoy them with coffee or as a dessert, these fritters will surely bring joy to your table.
Traditional Italian Rice Fritters: A Crispy, Sweet Treat
Crispy rice fritters with a creamy center, enhancedwith citrus and rum, coated in sugar for a perfect Italian treat.
Ingredients
- ½ cup Arborio rice
- 17 oz milk
- ⅓ cup sugar
- Grated rind of 1 lemon
- Grated rind of 1 orange
- ¼ cup currants
- 2 tablespoons rum
- 2 egg yolks
- 2 egg whites
- ½ cup flour or gluten-free flour substitute
- Light olive oil organic, as needed for frying
- ½ cup sugar for coating the fritters
Instructions
- Cook the Rice: In a medium saucepan, combine the Arborio rice, milk, sugar, and citrus rinds. Cook over medium heat, stirring frequently, until the rice absorbs most of the milk and becomes creamy (about 20 minutes). Let it cool completely.
- Prepare the Add-ins: While the rice cools, soak the currants in rum for 10 minutes to plump them. Drain any excess rum and set aside.
- Mix the Batter: Add the egg yolks and flour to the cooled rice mixture, stirring until fully combined. Fold in the soaked currants.
- Whip the Egg Whites: In a separate bowl, whip the egg whites to stiff peaks. Gently fold them into the rice mixture to create a light and airy batter.
- Heat the Oil: In a deep pan or fryer, heat enough olive oil to submerge the fritters (about 2 inches deep). The oil should reach a temperature of 350°F (175°C).
- Fry the Fritters: Using two spoons, scoop small portions of the batter and carefully drop them into the hot oil. Fry in batches, turning occasionally, until golden brown (about 3–4 minutes per fritter). Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- Coat with Sugar: While still warm, roll the fritters in sugar to coat them generously.
- Serve: Serve immediately for the best texture and flavor. These fritters are delicious on their own or paired with a light dusting of powdered sugar for an extra touch of sweetness.