Rice fritters do not evoke a single memory, but they encompass many happy family moments, full of cheerfulness, when there were few worries and the aroma of those delights filled the house. For us, rice fritters were more than just a dessert: they were Aunt Itala. She made them with love, especially at Carnival and for St. Joseph’s Day, turning every occasion into a celebration. It didn’t matter that they were dipped in boiling oil and then wrapped in granulated sugar: they were a delicacy that disappeared in an instant.
I watched her make them countless times, with her natural skill, never weighing anything, relying only on experience and instinct. Every time the taste was the same, perfect, capable of melting in the mouth. Yet, as often happens with the most precious things, no one in the family ever thought of asking her for the recipe. It was a certainty, a tradition bound to repeat forever. But time, unfortunately, changes things.
Years later, in an attempt to fill that void, I tried to recreate the rice fritters, if only to relive, even for just a moment, those sensations. The exact recipe from my aunt does not exist, as it was never written down, but thanks to Stefania, a Tuscan cousin, we managed to find a version that closely resembles it. And so, every time I make them, it’s a bit like turning back time and feeling Aunt Itala’s presence among us.
Before moving on to the recipe, I want to remind you of other simple family desserts, perfect for making your breakfasts varied and delightful.
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 40 fritters
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 72.79 (Kcal)
- Carbohydrates 10.90 (g) of which sugars 4.34 (g)
- Proteins 1.85 (g)
- Fat 2.45 (g) of which saturated 1.50 (g)of which unsaturated 0.93 (g)
- Fibers 0.24 (g)
- Sodium 24.45 (mg)
Indicative values for a portion of 34 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
- 4 1/4 cups milk
- 1/2 lemon zest (grated)
- 1 1/4 cups Roma rice
- 1 pinch salt
- 1/4 cup butter
- 1 packet vanillin
- 2 eggs
- 1/3 cup all-purpose flour
- 1 orange zest (grated)
- 3/4 cup raisins
- as needed water (warm for soaking raisins)
- 1 small glass Vin Santo
- as needed sugar (for the surface)
Tools
- 1 Pot
- 1 Frying Pan
- 1 Electric Whisk
Preparation
Bring the milk to a boil with a pinch of salt and the grated lemon and orange zests. Once the milk begins to boil, add the rice, sugar, and butter.
Cook the rice over medium-low heat, stirring often to prevent sticking. Cook until the rice has fully absorbed the milk, following the maximum time indicated on the package.
Off the heat, add the vanillin packet, mix well, and let the rice rest overnight or at least 6 hours. About half an hour before you start making the batter, soak the raisins in warm water to soften them.
Mix the two egg yolks into the rice and place the egg whites in another bowl. Whip the egg whites to stiff peaks. Meanwhile, mix the yolks with the rice, then add the well-drained and dried raisins, the small glass of Vin Santo, and finally the flour. Once you have a homogeneous mixture, gently fold in the whipped egg whites using circular motions from bottom to top to maintain lightness.
Heat the oil in a frying pan and, when it is hot, scoop the batter with two spoons to form the fritters. Fry them on both sides until golden brown.
Once cooked, drain the fritters well and then toss them in granulated sugar. To remove excess oil, besides draining them on a rack, I recommend patting them dry with paper towels. This step will not compromise the softness of the fritters but will make them lighter before coating them with sugar.
NOTES
Rice fritters are delicious at any time of the day. They are perfect to enjoy while still warm or at room temperature but keep well for two or three days if stored properly.
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