The sweet rice and apple fritters scented with cinnamon, are another variant of my beloved rice fritters for Carnival, always delicious and very soft. I adore them and prepare them in all ways: from the classic rice fritters with raisins, to the even softer ones without rice, like the ricotta and lemon fritters.
And at Carnival, you know, fried sweets cannot be missed, nor can cakes! Have you already tried my colorful Carnival cake? And then go ahead with crispy fried cenci, very friable chiacchiere and rum castagnole… because Carnival is truly a happy and tasty celebration.
Returning to today’s recipe, I decided to add apple chunks to the rice fritter batter, scenting everything with a touch of cinnamon: the result was simply wow.
Can you believe they were gone while I was draining them from the pan?
Try it yourself: they are like cherries, one leads to another!
“See you at the next recipe… and in the meantime, set the table!”
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, All seasons
- Energy 1,554.02 (Kcal)
- Carbohydrates 37.36 (g) of which sugars 13.46 (g)
- Proteins 5.98 (g)
- Fat 156.25 (g) of which saturated 29.07 (g)of which unsaturated 119.75 (g)
- Fibers 2.22 (g)
- Sodium 187.16 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup rice (standard or arborio)
- 2 cups whole milk
- 1 pinch salt
- 1 tablespoon sugar
- 1 egg
- 1/3 cup flour
- 1 teaspoon baking powder
- Half lemon zest (grated)
- 2 Renette apples (or Golden)
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- A few drops lemon juice
- as needed peanut oil
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon
Tools: sweet rice and apple fritters
- Saucepan
- Mezzaluna
- Pan
- Frying pan
Steps: sweet rice fritters
In a saucepan place the rice in the milk, add a pinch of salt and a tablespoon of sugar. Cook over low heat, stirring often, until the rice is soft and has absorbed almost all the milk. The mixture should be creamy but compact; then let cool.
Meanwhile, peel the apples and, with the help of a mezzaluna, cut into very small cubes.
In a pan melt the butter, then add the apple pieces, the brown sugar, the cinnamon and a few drops of lemon.
Cook for about 5 minutes, until the apples are soft and slightly caramelized, being careful not to let them turn into jam.
Turn off the heat and let cool.
Take the cooked rice now lukewarm and add the egg, the flour, the baking powder and the grated lemon zest.
Mix well, then carefully incorporate the apples and stir again until you obtain a homogeneous mixture.
Place the oil in a pan and heat over medium heat.
Drop spoonfuls of batter and fry until the fritters are golden brown, turning them halfway through cooking.
Drain the fritters and place them on a plate covered with kitchen paper.
Before serving, dust with powdered sugar and cinnamon, previously mixed together.
Warm, fragrant, and delicious, your sweet rice and apple fritters are finally ready to be enjoyed. Bring them to the table still warm and let yourself be captivated by the aroma of apples and cinnamon: one leads to another and they disappear in no time!
Perfect for Carnival, but so good that you’ll make them all year round!
Storage and tips
Storage: sweet rice and apple fritters are best freshly made, warm or hot.
If there are any leftovers, you can store them at room temperature for 1 day, well covered or in an airtight container. To enjoy them at their best the next day, I recommend slightly warming them in the oven or in a pan. They are not suitable for freezing.
Tips: use firm apples (Golden or Renette): they hold up better during cooking and don’t release too much water. If the batter is too soft, add a tablespoon of flour; if it’s too thick, add a splash of milk.
FAQ
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator, well covered. Before frying, let it come to room temperature.
Can I omit the cinnamon?
Of course! If you don’t like cinnamon, you can omit it or replace it with lemon or orange zest for a different fragrance.
Can I use leftover rice?
Better not: the rice must be cooked in milk, so the batter results are creamy and properly bound
