Rice fritters are one of those sweets that smell like home, village festivals and kitchen chats while you wait for the batter to rest. They are soft, golden and irresistible; for me they’re perfect to make any time of year, but especially during Carnival or St. Joseph’s Day.
In Tuscany they’re an institution, but nowadays sweet rice fritters have won everyone over: they’re simple, inexpensive and guaranteed to lift your mood.
I like to make them when I have some leftover rice or when I want a quick treat to share. You only need a few ingredients, a bit of patience and hot oil sizzling. And then that magical moment when you roll them in sugar… impossible to resist.
This is my version with a double dough, a method that makes the sweet rice fritters even puffier and lighter. If you’re wondering how to make perfect rice fritters, here you’ll find every step. 🙂
Try them and tell me what you think! 😀
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: Carnival, Father's Day
Ingredients
- 5 fl oz milk (about 2/3 cup / 150 ml)
- 5 fl oz water (about 2/3 cup / 150 ml)
- about 1/3 cup rice (65 g)
- lemon zest
- 1 teaspoon sugar
- 1 teaspoon vanilla (extract)
- 5 fl oz water for the choux (about 2/3 cup / 150 ml)
- about 3/4 cup plus 2 tbsp all-purpose flour (110 g)
- 2 eggs
- 1 teaspoon sugar
- 2 tbsp butter (about 1 oz / 30 g)
- oil for frying
Tools
- 1 Pan non-stick pans
- 1 Cutting Board cutting board
- 1 Fryer fryer
Steps
In a saucepan, warm the milk, water, a portion of the sugar, the salt and the lemon peel pieces. When it boils, add the rice and cook over low heat until all the liquid is absorbed and the mixture becomes creamy.
Remove the peel, add vanilla and grated lemon zest.
Let cool.
In a pot place the water, the remaining sugar and the butter.
When the butter has melted and the liquid comes to a boil, pour in all the flour at once.
Stir vigorously until the dough pulls away from the sides.
Transfer to a bowl and let cool slightly.
Beat the eggs lightly and add them gradually to the dough, allowing each addition to be fully absorbed.
Add the cooked rice and mix until you obtain a homogeneous, soft mixture.
Heat the oil to 338–347°F.
Take small portions of dough with two teaspoons and drop them into the oil.
Cook until the fritters are puffed and golden.
Drain and immediately roll them in sugar.
📍Tasty Variations
Orange: replace the lemon with orange zest.
With raisins: add 1.4 oz (40 g) of soaked and drained raisins.
With rum: add 1 tablespoon of rum or anise to the cooked rice.
Extra fluffy: add half a teaspoon of baking powder to the choux dough.
FAQ (Questions & Answers)
How should rice fritters be stored?
It’s best to eat them right away. If you have leftovers, store them for 1 day in an airtight container and reheat them 2 minutes in the oven.
Can I cook the rice in advance?
Yes — in fact it’s better: you can cook it the night before and keep it in the fridge.
Which rice is best for the fritters?
Prefer an ordinary or originario rice that releases starch and becomes creamy.
