Preparation

• To prepare the Catania-style rice crispelle or zeppole, the evening before, bring the milk to a boil in a thick-bottomed pan with a diameter of 8.5 inches.

  Once boiling, add salt, pour in the rice, and then lower the heat.

  Stir often and cook the rice until al dente.

  In the end, all the milk should be absorbed.

  If you use a tall, narrow pan, consider that there will be less liquid evaporation, so start with a smaller amount of milk and add more during cooking, if necessary.

  Immediately pour the cooked rice into a large baking sheet and spread it out to stop the cooking process and cool it down quickly.

  Once it is completely cold, work the semolina flour into it well.

  Finally, cover the baking sheet with plastic wrap and let it rest at room temperature overnight.

• The next morning, add the sifted all-purpose flour, sugar, grated zest of one orange, and a scant teaspoon of cinnamon to the rice and mix.

  When we have obtained a homogeneous and fragrant mixture, heat up 1 liter (about 34 fl oz) of peanut oil.

  Meanwhile, on a small cutting board, place a couple of tablespoons of dough. Using a wet knife blade, shape it into a rectangle about 4 inches wide.

  With a kitchen thermometer check that you have reached a temperature of 356 degrees Fahrenheit.

  In any case, the oil is ready when, by immersing the handle of a wooden spoon, it is surrounded by many bubbles that quickly rise to the surface.

  Keep a tall glass of water next to you and frequently wet the knife blade with it to cut cylindrical shapes from the rectangle, rolling them directly into the hot oil.

  I recommend that the crispelle be 4 inches long and less than 1 inch wide.

  Fry 3 at a time; they will be ready in about two minutes.

  Once placed in the oil, do not move them until the oil has made them more resistant.

  Then turn them with the skimmer and remove.

  Place them well-spaced on plates covered with multiple layers of absorbent paper.

  Perform an initial fry leaving the crispelle pale.

  If some have stuck together, separate them as they cool.

  When finished, change the oil and bring it back to temperature, then fry again until golden brown.

  During this phase, you can fry up to 4 crispelle together, but be careful not to lower the temperature by adding too many.

  This operation will be faster than the previous one.

  Always cool them well spread out on clean absorbent paper.

• Melt the honey in a bain-marie or over very low heat with the grated zest of one orange and half a teaspoon of cinnamon.

  Arrange the crispelle on a serving plate and sprinkle them with the softened honey just before serving.

  Dust the rice crispelle or zeppole with powdered sugar and cinnamon.