Rice fritters are delicious and simple treats to make, a true indulgence to enjoy after meals or as a snack. They are very simple, prepared with: rice, eggs, butter, sugar, citrus zest, and flour, the fritters are fried in abundant peanut oil until they reach a beautiful golden color and a crispy exterior but soft interior. Come with me, let’s start making these goodies.
Enjoy the recipe, Giusi.
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- Difficulty: Easy
- Portions: 20 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups milk
- 1 egg
- 3/4 cup rice (I used vialone nano)
- 1 tsp vanilla extract
- 1 lemon (Grated zest)
- 1/4 cup rice flour (or all-purpose flour)
- 1 1/2 tbsp granulated sugar
- 2 tbsp butter
- 1 tsp baking powder
Steps
In a pot, pour the milk, rice, sugar, butter, and vanilla extract, stir to combine the ingredients and cook for about 20 minutes, stirring very often to prevent a skin from forming on the surface. If the rice is not yet cooked and the milk has been completely absorbed, add a little more hot milk.
Transfer the cooked rice to a bowl and let it cool completely.
Add and mix well the egg, flour, and baking powder.
Heat peanut oil in a pan and bring it to temperature. To check if the oil is ready and you don’t have a thermometer, just immerse a toothpick in it, when the oil sizzles around it, it’s ready.
Drop small portions of rice into the hot oil using two spoons (a little trick, dip the spoon in oil before scooping the batter, this step will help the batter slide off better).
Fry the fritters for about 3-4 minutes, until they are perfectly golden.
Drain and place the fritters on absorbent paper, let them cool for 20 seconds, and then roll them in granulated sugar.
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Tips
➡️ If you don’t have a kitchen thermometer, to check if the oil is hot enough, carefully dip a toothpick in the center of the pan; if bubbles form around it, the oil is ready to use.
➡️ To help the batter slide off the spoon easier, dip it in oil first, repeating this step every 5-6 fritters.
➡️ When the fritters are cooked, drain them on absorbent paper, wait 20/30 seconds before rolling them in sugar to prevent clumped sugar on top.
