Frittelle Di Riso

Ingredients

Arborio rice

1 cup

Water

2 cups

Milk

1 cup

Granulated sugar

1/4 cup

Vanilla extract

1 teaspoon

Lemon zest

1 tablespoon

All-purpose flour

1/2 cup

Baking powder

1 teaspoon

Salt

1/4 teaspoon

Eggs

2, beaten

Vegetable oil

for frying

Powdered sugar

for dusting

Instructions

1. In a medium saucepan, combine the Arborio rice, water, milk, granulated sugar, vanilla extract, and lemon zest. Bring to a boil over medium heat.
2. Once boiling, reduce the heat to low and cover. Simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let cool completely.
3. In a large mixing bowl, beat the eggs until frothy. Add the cooled rice mixture, all-purpose flour, baking powder, and salt. Stir until the mixture is well combined and smooth.
4. In a deep fryer or large, deep saucepan, heat vegetable oil to 375°F (190°C). Ensure the oil is hot enough for frying by testing it with a small drop of batter; it should sizzle immediately.
5. Using a spoon or small ice cream scoop, drop spoonfuls of the rice mixture into the hot oil, being careful not to overcrowd the pan. Fry the fritters for 2-3 minutes, or until golden brown on all sides.
6. Using a slotted spoon, remove the fritters from the oil and drain on paper towels.
7. Dust the warm fritters with powdered sugar before serving.