The rice fritters with raisins are delightful sweet fried bites prepared for Carnival but also for St. Joseph’s Day — Tuscan fritters that at my house go fast, so tasty that one leads to another. It’s true that anything called a fritter at my place doesn’t last long: whether rice fritters or simply raisin fritters, they always disappear in an instant.
The rice fritters I prepared today with raisins are truly a delight — eaten hot they’re heavenly. Although my favorites remain the ricotta and lemon fritters, I find these irresistible too and I confess that as I fry them I always sneak a few.
Shall we prepare them together? Come with me and let’s start cooking the rice… then tell me if you liked them! See you in the next recipe.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1/2 cup rice (Originario rice)
- 1 egg
- 2 1/8 cups milk
- 1/3 cup flour
- 2 tbsp butter
- 1/3 cup raisins
- 1 tbsp rum (or Vin Santo)
- 1/2 tsp baking soda (level)
- 1 lemon zest
- 1/4 cup granulated sugar
- 1 pinch salt
- as needed vegetable oil (for frying)
To prepare the rice fritters get…
- 1 Frying pan
Recipe
Sweet fritters, indulgent, irresistible!
First of all, put the raisins to soak right away.
In a pot pour the milk with a pinch of salt, bring it to a boil then add the rice and immediately after the butter, the sugar and the grated zest of one lemon.
Cook the rice well until the milk is completely absorbed, turn off the heat and let it cool. Now add the egg yolk, the flour, 1/2 level teaspoon of baking soda (be careful — just a tiny pinch… no more), the rum, the well-drained raisins and mix all the ingredients together.
Now whip the egg white and fold it into the mixture just before starting to fry.
In a pan put plenty of vegetable oil and when it’s nicely hot start frying the rice fritters with raisins, taking the batter with a spoon and dropping it directly into the hot oil.
When the fritters are nicely golden on both sides, drain them and place them to dry on a plate lined with kitchen paper.
As soon as you have fried all the rice fritters you can serve them immediately. They are eaten hot and sprinkled with granulated sugar or powdered sugar — you’ll taste how good they are with raisins!
Storage and tips
Storage: I recommend consuming the rice fritters hot, right after frying; however, you can keep them for one day in an airtight container with a lid.
You can store the batter in the refrigerator for one day and then fry it when needed.
Tips: you can replace the rum with Vin Santo and dust with granulated sugar or powdered sugar.
Carnival dessert recipes
Also try the berlingozzo, the schiacciata alla fiorentina (original recipe), the sweet carnival tagliatelle or return to the home.
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