The St. Joseph’s Rice Fritters are a dessert dedicated to Father’s Day. Typical of the Tuscan tradition, every family makes them in their own way, some with raisins and some without. They are made with rice cooked in milk and flavored with lemon zest and vanilla. For those who want, there is the addition of raisins soaked in liqueur, and in this recipe, I also added chocolate. A nice fry in peanut oil, a sprinkle of powdered sugar, and the fritters are ready.
Recipe from 03/17/2017 updated
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 498.29 (Kcal)
- Carbohydrates 50.45 (g) of which sugars 30.77 (g)
- Proteins 7.66 (g)
- Fat 30.66 (g) of which saturated 8.47 (g)of which unsaturated 20.67 (g)
- Fibers 1.61 (g)
- Sodium 22.43 (mg)
Indicative values for a portion of 100 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
- 1/4 cup Arborio rice
- 1 3/4 cups milk
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla flavor
- 1 lemon (zest)
- 1 egg (medium)
- 1/3 cup raisins
- 2 teaspoons rum
- 3/4 teaspoon baking powder
- 1 oz 70% dark chocolate
- 1 pinch fine salt
- 1 tablespoon powdered sugar
- 1 3/4 cups peanut oil
Tools
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- Kitchen Scale
- Saucepan
- Bowl
- Sieve
Steps
Start by putting the milk on the heat with the sugar, lemon zest, and vanilla flavor. When the milk boils, pour in the rice and stir. During cooking, as it dries, keep stirring. Let it cook for 20 minutes until the rice is soft and has absorbed almost all the milk. Remove the lemon zest.
Add the chocolate, stir to melt it, and let it cool for 10 minutes. When it is cool, add the raisins previously soaked in rum and squeezed, the sifted flour with baking powder, the pinch of salt, and mix well to combine everything. The mixture should be soft, not dry and hard, and leave to rest for 10 minutes.
Pour the oil into a small pan with high edges. Once it reaches temperature, take spoonfuls of batter the size of a walnut and drop them into the oil. They will slightly puff up, stick to the bottom, but by moving them, they will float to the surface. They should be golden brown on the outside. After a few minutes, drain them and let them dry on absorbent paper. Once lukewarm, sprinkle them with powdered sugar.
