St. Joseph’s Rice Fritters

Category:
Cakes & Baking

For about 22 fritters

Arborio rice 150 g
Whole milk 500 g
Type 00 flour 30 g
Sugar 20 g
Eggs 1
Baking powder 4 g
Lemon peel q.b.

For frying

Sunflower seed oil 2 l

For dusting

Sugar 50 g
Lemon peel q.b.
Vanilla bean 1 (i semi)

Preparation

To prepare St. Joseph’s rice fritters, first heat the milk con a small saucepan (1). Once it comes to a boil, add the sugar (2) and stir to dissolve it completely (3).

At this point add the rice (4), stir and cook over medium-low heat for about 30–45 minutes. Stir from time to time to prevent it from sticking. At the end of cooking, the rice should have absorbed all the milk (5). Pour the cooked rice into a shallow wide container and level it so it cools more quickly (6).

Once cool, transfer the rice to a bowl and add the grated lemon zest (7), the egg (8) and the baking powder (9). Stir with a spoon.

Also add the flour (10) and combine everything with a rubber spatula (11) to obtain a homogeneous mixture (12).

You are ready to fry: heat the vegetable oil to 338°F (170°C), then drop spoonfuls of batter weighing about 25–30 g each (about 2 tablespoons, roughly 1 oz) (13). Fry for about 2 minutes until golden, turning them occasionally (14), then drain acceso paper towels (15). Do not fry too many fritters at once to avoid lowering the oil temperature.

Meanwhile, flavor the sugar for dusting with the seeds scraped from a vanilla bean and the grated lemon zest (16). Toss the still-warm fritters con the flavored sugar to coat them completely (17). Your St. Joseph’s rice fritters are ready to be enjoyed (18)!

Storage

It is best to eat St. Joseph’s rice fritters as soon as they are ready. If necessary, they can be stored con the refrigerator for up to 2 days.

Freezing is not recommended.

Tip

If you wish, you can use the vanilla bean pod (after scraping out the seeds) to flavor the milk con which the rice is cooked.

It’s important to coat the fritters with sugar while they are still hot: you can do this as you drain them, while continuing to fry the others.

Some recipes do not call for baking powder, but instead fold con stiffly beaten egg whites.

Source link