Ingredients
FOR THE RICE
ARBORIO RICE
150g (about 3/4 cup)
MILK
500ml (about 2 cups)
SUGAR
30g (about 2 tablespoons)
ZEST OF 1 ORANGE
ZEST OF 1 LEMON
A PINCH OF SALT
FOR THE DOUGH
EGGS
2 (separate yolks and whites)
BUTTER
40g (about 3 tablespoons)
ALL-PURPOSE FLOUR
100g (about 3/4 cup)
BAKING POWDER
2 teaspoons
SUGAR
60g (30g + 30g) (about 1/4 cup + 1/4 cup)
PEANUT OIL
1 liter (about 4 cups)
GRANULATED SUGAR (AS NEEDED)
How To Make Italian Rice Fritters
Step 1
In a saucepan, add the milk, salt, and citrus zest. Bring to a boil. Once near boiling, add the rice and cook for 15–20 minutes, stirring often, until all the milk has evaporated. Let the rice cool.
Step 2
In a large bowl, add the egg whites and 30g sugar. Whisk with an electric mixer until stiff peaks form.
Step 3
In another large bowl, mix the cooled rice, egg yolks, softened butter, and remaining sugar. Stir until smooth.
Step 4
Gently fold the whipped egg whites into the rice mixture, careful not to deflate them.
Step 5
Heat the oil in a large saucepan over medium-high heat until it reaches about 350°F (175°C).
Step 6
Use an ice cream scoop to portion the batter and carefully drop it into the hot oil. Fry for 5–6 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
Step 7
Roll the fritters in granulated sugar while still hot and serve warm.
