Sicilian Rice Fritters: The Soft and Fragrant Carnival Treat
If you’re looking for a little dessert that smells like tradition, warmth and family, the Sicilian Rice Fritters are the perfect recipe. Known in some areas as “Sfinci di riso,” these fritters are a simplified, home-style version of the famous Crispelle catanesi.
Imagine a golden, crunchy crust hiding a creamy rice center, cooked in milk and scented with orange zest and cinnamon. I added a modern touch with dark chocolate chips to make them even more beloved by kids. They’re perfect for an afternoon snack, Carnival parties, or simply when you crave an honest indulgence.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, Spring
- Energy 264.69 (Kcal)
- Carbohydrates 11.54 (g) of which sugars 2.54 (g)
- Proteins 2.10 (g)
- Fat 23.82 (g) of which saturated 4.71 (g)of which unsaturated 17.94 (g)
- Fibers 0.52 (g)
- Sodium 9.65 (mg)
Indicative values for a portion of 40 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
Dough ingredients and weights
- 1 1/2 cups rice
- 1 2/3 cups all-purpose flour (00)
- 4 1/4 cups milk
- 6 3/4 tbsp water
- 4 3/4 tbsp granulated sugar (about 2.1 oz)
- 0.7 oz fresh baker's yeast (about 0.7 oz (or use 1 packet ~7 g active dry))
- 1 lemon (zest)
- 1 orange (zest)
- ground cinnamon
- 4 1/4 cups peanut oil (for frying)
- salt
- 1/3 cup dark chocolate chips (chilled (about 2.1 oz))
Nutritional information (per single fritter – about 40 g)
Calories: 85 kcal
Fat: 3.5 g
Carbohydrates: 12 g
Protein: 1.8 g
Sugars: 3 g
Useful Tools for a Perfect Result
To obtain golden, non-greasy fritters, the choice of tools is fundamental. Here’s what you shouldn’t be without in your kitchen for this recipe:
- 1 Thermometer kitchen thermometer
- 1 Saucepan tall-sided saucepan
- 1 Skimmer mesh skimmer
Steps
Method
1. Cooking the rice: Put the rice and the milk into a saucepan with a pinch of salt. Cook over low heat, stirring often with a wooden spoon: the rice must absorb all the milk until it becomes a soft cream. Let it cool completely.
2. The dough: To the warm rice add the flour, sugar, grated citrus zests, cinnamon and chocolate chips. Dissolve the yeast in the warm water and add it to the mixture. Mix well until you obtain a thick, homogeneous “paste.”
3. Proofing: Cover with a clean cloth and let rest in a warm place for about 2 hours, or until doubled in volume.
4. Frying: Heat the peanut oil to 338°F. Scoop the batter with a spoon and drop into the oil. Fry a few fritters at a time until golden. Drain on paper towels.
The finishing touch: Serve your fritters while still hot. You can toss them in granulated sugar and cinnamon (as I did) or drizzle them with warm orange honey melted in a bain-marie for an even more Sicilian taste!
Thermomix (Bimby) version: Cook rice and milk: 20 min. 194°F speed 1 counterclockwise. Let cool in the mixing bowl, then add the other ingredients: 30 sec. speed 4.
💡 Grandma’s tip: If you want your fritters to stay warm and crispy while you finish frying the rest, keep them in the turned-off oven with just the light on. And remember: granulated sugar should be applied while they are still piping hot, so it will stick perfectly and create that delicious crust!
Statusmamma’s tips
Trick: If the dough seems too loose after proofing, add one tablespoon of flour.
Variation: You can replace the chocolate chips with raisins soaked in rum.
Did you like them? Also try my Luna Park Fritters
Sicilian Rice Fritters: Soft and Delicious Recipe (also for Thermomix)
FAQ – Frequently Asked Questions
Everything you need to know about Rice Fritters: Have questions about the preparation? Here are the answers to the questions I get most often for this typical Sicilian recipe.
1. Can I prepare the dough in advance?
Yes, you can cook the rice in the milk the day before and keep it in the fridge. However, remember to add the yeast and the flour only when you decide to let the dough rise (about 2 hours before frying), otherwise the yeast will lose its strength.
2. Why did my fritters stay hard inside?
This happens if the rice was not cooked enough in the milk. The rice must absorb all the liquid and become almost a cream. If the grains remain al dente, the fritter will be chewy after frying.
3. How can I replace fresh baker’s yeast?
You can use active dry yeast. In that case use about 1 packet (7 g) and dissolve it in the warm water with a pinch of sugar to activate it.
4. Can they be baked instead of fried?
Because this is a very soft batter (a sort of “paste”), baking is not ideal: you won’t get the same crispiness and the center would remain too moist. For this recipe, frying is a must!
