The sweet rice and apple fritters scented with cinnamon are just another variation of my beloved rice fritters for Carnival, always delicious and very soft. I love them and prepare them in all possible ways: from the classic rice fritters with raisins, to the even softer ones without rice, like the ricotta and lemon fritters.
And at Carnival, as we know, fried sweets cannot be missing, nor can cakes! Have you tried my colorful Carnival donut? And then go ahead with crispy fried cenci, very crispy chiacchiere and rum castagnole… because Carnival is truly a joyful and delicious celebration.
Going back to today’s recipe, I decided to add apple pieces to the rice fritter batter, adding a touch of cinnamon: the result was simply wow.
Can you believe they were gone while I was still draining them from the pan?
Try them too: they’re like cherries, one leads to another!
“See you at the next recipe… and meanwhile set the table!”
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 20Pieces
- 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
- 5.3 oz rice (originario or arborio)
- 2 cups whole milk
- 1 pinch salt
- 1 tbsp sugar
- 1 egg
- 1.76 oz flour
- 0.14 oz baking powder
- Half lemon peel (grated)
- 2 Renette apples (or golden)
- 1 tbsp butter
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- Few drops lemon juice
- as needed peanut oil
- 1 tbsp powdered sugar
- 1/2 tsp ground cinnamon
Tools: sweet rice and apple fritters
- Saucepan
- Mezzaluna
- Pan
- Frying pan
Steps: sweet rice fritters
In a saucepan put 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 it cool.
In the meantime, 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 it cool.
Take the cooked and now warm rice and add the egg, the flour, the baking powder and the grated lemon peel.
Mix well, then gently fold in the apples and stir again until you get a uniform mixture.
Put the oil in a pan and heat it over medium heat.
Spoon batter dollops and fry until the fritters are golden brown, turning them halfway through cooking.
Drain the fritters and place them on a plate lined with kitchen paper.
Before serving, sprinkle them with powdered sugar and cinnamon, previously mixed together.
Warm, fragrant and delicious, your rice and apple fritters are finally ready to be enjoyed. Serve them still warm and let yourself be captivated by the scent of apples and cinnamon: one leads to another and they disappear quickly!
Perfect for Carnival, but so good you’ll make them all year round!
Storage and tips
Storage: the rice and apple fritters are best when freshly made, warm or hot.
If any are left over, 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 reheating them slightly in the oven or pan. They are not suitable for freezing.
Tips: use firm apples (Golden or Renette): they hold up better during cooking and do not release too much water. If the batter is too soft, add a tablespoon of flour; if 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 return 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 peel for a different aroma.
Can I use leftover rice?
Better not: the rice has to be cooked in milk, so the batter is creamy and properly bound
