In this version I wanted to pay homage to the Catanese tradition thinking of everyone: here are the Lactose-free Rice Zeppole. Often people with intolerances must give up the sweets of memory, but I assure you these crispelle have nothing to envy the classic recipe. The rice, slowly cooked in milk (strictly lactose-free or a plant-based milk), becomes a soft cream that, once fried, transforms into a golden, crunchy stick.
Also known as Crispelle dei Benedettini, these crunchy golden nuggets, scented with orange and glazed with warm honey, are an irresistible temptation you simply can’t refuse.
Making them is a small ritual that will fill the kitchen with a heavenly scent of honey and citrus. Whether for St. Joseph’s Day or simply to bring a bit of Sicilian sunshine to the table, follow my steps: you’ll discover how easy it is to give yourself a moment of pure sweetness, with total lightness!
Below I leave you, as always, other tasty desserts for Father’s Day and then, let’s go right under the photo to discover how to prepare the Lactose-free Rice Zeppole 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, St. Joseph
Ingredients for the rice zeppole
- 1 1/3 cups rice (super-fine)
- 9 tbsp potato starch
- 3 cups soy milk (or oat)
- 1/3 cup sugar
- Half packet baking powder (for cakes)
- 1 tbsp orange zest (grated)
- 1 pinch salt
- 10 tbsp honey
- 1 tsp ground cinnamon
Preparation of lactose-free rice zeppole
Making the Rice Zeppole is quite easy and quick. First of all, put the rice to simmer in the soy milk or in water, starting from cold, with a pinch of salt.
Let it simmer over low heat until all the soy milk or water has been absorbed by the rice; if the rice is still too al dente when that happens, add a little water and continue cooking.
Spread the soft rice on a tray, let it come to room temperature, then add the sifted potato starch together with the baking powder, mix to combine, add the sugar, the teaspoon of cinnamon and the grated zest of an orange, and mix everything well.
Transfer the mixture to the work surface and, with slightly wet hands, form sausage-shaped sticks about the thickness of a finger and roughly 2 inches long; sprinkle with a little more potato starch if they are too sticky.
Heat plenty of oil for frying in a wide pan and fry the rice zeppole a few at a time so the oil temperature doesn’t drop too much.
Turn the rice zeppole several times while frying to obtain an even golden color, drain them as they are ready on a sheet of paper towels to remove excess oil, then serve them warm, generously drizzled with honey.
Storage and tips for lactose-free rice zeppole
How to store them
Best moment: Rice zeppole are exceptional when enjoyed hot and freshly glazed. The outer crust is at its most crisp and the rice center is very soft.
At room temperature: If you have leftovers, you can keep them at room temperature for one day maximum, preferably under a glass dome. Keep in mind that the honey will tend to be absorbed and the zeppola will become softer and less crunchy.
How to refresh them: If you eat them the next day, I recommend warming them for a few minutes in a hot oven (302°F) or in an air fryer. Avoid the microwave, as it would make them too gummy.
A tip for planning
If you want to get ahead, you can prepare the rice-and-milk base the day before and keep it well covered in the refrigerator. At serving time, you only need to add the aromatics (if you haven’t already), form the sticks and fry them. Frying and glazing must always be done at the last moment!
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(FAQ) Frequently Asked Questions about lactose-free rice zeppole
Which variety of rice is best to use?
For a perfect result use Originario rice or a rice for soups. With small, round grains that release a lot of starch, they will break down better during cooking creating that creamy consistency typical of crispelle.
Why do the zeppole break during frying?
This usually happens if the mixture is too wet or if the oil is not hot enough. Make sure the rice has absorbed all the milk during cooking and that the mixture is firm enough before forming the sticks.
Is cinnamon necessary?
Cinnamon is the traditional aroma that makes them authentic, but if you don’t like it you can replace it with grated lemon zest or a pinch of vanilla for a more delicate scent.
Can I use a plant-based milk?
Absolutely yes! For this lactose-free version you can use rice milk (to echo the main ingredient) or almond milk, which will give an even more Sicilian touch.
Why doesn’t the honey stick to the zeppole?
If the honey is too thick or cold, it will be hard to spread. Always warm it slightly with a splash of water or orange juice to make it fluid: in this way it will glaze the zeppole perfectly without sliding off.
