There are many variations in Italy of this fried treat that everyone loves for its simplicity. To make it, we recommend choosing rice that releases a good amount of starch and becomes soft when cooked; avoid parboiled rice or rice advertised as suitable for rice salads.
If you have never tried rice fritters, follow our step-by-step recipe,
you will see that they will become a nice solution to various celebrations and gatherings with friends and family.
The ideal wine is a raisin wine, created by patiently waiting for the grapes to dry on the vine so that the sugars and essential aromas and flavours of the grapes can be concentrated.
Raisin wines such as Passito di Pantelleria have a sweetness that is never cloying, made up of balsamic notes, dried yellow fruit such as apricot, and blend perfectly with the softness of the fritters while the ever-present acidity cleanses and refreshes the palate.
For the curious, we also suggest trying it with a sweet bubble, such as Recioto di Soave Spumante.
for 4 servings
Cook the rice in the milk with the lemon peel, 30 g sugar and a pinch of salt. If you notice that the rice dries out too much during cooking, add a few tablespoons of water. When the rice is cooked, remove from the heat and leave to cool.
In a bowl, beat the egg with 30 g of sugar until the sugar has dissolved. Add the rice cooked in milk and the semolina, mix well and leave to rest in the fridge for at least an hour.
Heat the frying oil in a pan with raised edges and once the oil is hot, with the help of a couple of teaspoons, form balls of dough and drop them into the hot oil. During cooking, turn them over several times and once they are golden brown, drain them and place them on a sheet of absorbent paper.
Take a container or deep dish and put the remaining caster sugar in it. Spoon 3 or 4 pancakes into the dish, turning them so that the sugar sticks to them.
Serve on a serving plate or in a wicker basket.