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Carnival Rice Fritters
Carnival Rice Fritters
(Frittelle di Riso di Carnevale)
 
 
Ingredients:

4 and 1/4 cups (1 liter) of whole milk
(150 grams) originario rice (pudding rice)
3 eggs, egg whites and yolks separated
Finely grated zest of 1 organic lemon
3 tablespoons granulated sugar
Sugar to coat fritters
3 tablespoons of rum
3 tablespoons flour
2 cups (about 500 ml) of extra virgin olive oil for frying

Directions:

Pour the milk into a large pot.

Add the rice.

Cook the rice uncovered over low heat, stirring frequently with a wooden spoon, for at least 40 minutes until the rice becomes creamy and soft.

Pour the rice into a bowl, cover with plastic wrap and let it cool completely before storing it in the refrigerator overnight.

Stir into the cold rice the egg yolks, sugar, rum, lemon zest and flour.

Fold in gently the whipped egg whites.

Heat at least 3 inches of olive oil in a frying pan until it reaches 180C.

Drop the rice fritters with a teaspoon into the hot oil, keeping them well separated. The fritters should be no bigger than a walnut.

Turn the fritters with two ladles or two forks so that they become golden on all sides and get a spherical shape.

Cook the fritters in more bathes, for about 5 minutes each time, and when ready put them in a dish with a few sheets of kitchen paper, so that it absorbs the excess oil.

Serve them warm sprinkled with plenty of sugar. Makes about 60 fritters.

That's it!
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