Rice Fritters: Fritelle di Riso
- 2 cups flour
- 1 teaspoon double-acting baking powder
- 1/4 cup sugar
- Pinch salt
- 3 eggs
- 1 1/2 cups milk
- 1 lemon, zest grated
- 1/2 cup rice, cooked
- 1/4 cup pine nuts
- 1/4 cup sultana raisins
- 1/4 cup currants
- Confectioners' sugar, to taste
In a large bowl, sift together the flour, baking powder, sugar and salt. In another bowl, whisk the eggs with the milk and lemon zest. In 3 batches, add the egg mixture to the flour mixture, whisking well in between each addition. Fold in the rice, pine nuts, sultana raisins, and currants until they are evenly dispersed throughout the batter. Let the batter rest for 10 minutes while the oil heats.
In a tall-sided pot, heat the olive oil to 375 degrees F. Drop the batter by the tablespoonful into the hot oil and cook until golden brown. Remove with a slotted spoon, drain on a plate lined with paper towels and sprinkle with confectioners' sugar.
Recipe copyright 2000, Mario Batali. All Rights Reserved.