Traditional Italian Rice Fritters/Doughnuts for St. Josephs Day (Frittelle di Riso di San Giuseppe) Part of that celebration includes the tradition of Frittelle or Zeppole, which are different kinds of doughnuts and pastries, depending on the region of Italy. I was really interested in the Frittelle di San Giuseppe which are made with rice. Ive never made them before, but thought the day before St. Josephs Day was the perfect time. Essentially, they are like little puffs of deep-fried rice pudding; if you cant imagine that, heres a photo: They are not crisp, but soft and have a delicate texture to them. As with many doughnut type treats, they are finished off with a roll in a bowl of sugar...delicious! If youd like to make these for tomorrow, make sure to start them tonight, as the rice has to sit overnight (or at least for a few hours or so), rather like arancini. Traditional Italian Rice Fritters/Doughnuts for St. Josephs Day (Frittelle di Riso di San Giuseppe) Ingredients 1/2 cup (100g) Arborio rice 17 oz milk (500 ml) 1/3 cup (60g) sugar grated rind of one lemon grated rind of one orange 1/4 cup (50g) currants 2 tbsp rum 2 eggs, yolks and whites separated 1/2 cup (70g) flour (substitute a gluten free grain if desired) oil for frying (I used organic canola oil) sugar for coating doughnuts In a small bowl, place the currants and rum together and let soak for a few hours or overnight. Place the milk, sugar, lemon and orange rinds in a small saucepan over medium heat, then stir until the sugar dissolves. Add the rice, stir and bring to a boil; lower the heat so it simmers gently, uncovered, for about 30 minutes or until rice is cooked and milk is absorbed. Cool, then place in fridge for a few hours or overnight. Beat the egg whites until stiff; set aside. Remove the rice from the fridge and add the egg yolks, currants and rum, and mix well. Add the flour, and once combined, gently fold in the beaten egg whites. The mixture will look like this: Once evenly mixed, heat the oil until hot and drop teaspoonfuls of dough into the oil. Fry until golden brown, then drain on a paper towel lined plate. Allow to cool for about 10 minutes, then lightly coat in sugar. Serving frittelle right away is the best plan! ENJOY I LOVE THESE!
Posted on: Tue, 01 Apr 2014 02:33:01 +0000
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