Frittelle di Riso-Italian Doughnuts

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These Fritelle di Riso Italian Doughnuts are delicious.  A classic Venetian treat usually made during the carnival period.

Prep: 30 mins

Cooking: 3 mins each

Difficulty: medium

Serves: Many

Ingredients

To buy:

500 ml milk

Zest of 1 lemon and 1 orange

1 splash rum

100 g short grain rice

2 large eggs

Store-cupboard essentials:

40 g flour

1 ½ teaspoon baking powder

1 pinch salt

1 tablespoon sugar, plus extra for dusting

Olive oil or vegetable oil for frying

METHOD

COOK the rice in the milk, stirring often to stop it sticking.

REMOVE from the heat when soft and add the citrus zest and tablespoon of sugar.

LEAVE to completely cool

ADD the rum, eggs, baking powder, salt and flour and combine thoroughly

LEAVE the mixture rest for several hours or overnight in the fridge before using.

DROP teaspoons of batter into hot oil, and fry, turning to cover all sides evenly until a deep brown. TRANSFER to paper towels to drain the oil

ROLL in sugar and serve while still warm, preferably

Prep: 30 mins

Cooking: 3 mins each

Difficulty: medium

Serves: Many

Ingredients

To buy:

500 ml milk

Zest of 1 lemon and 1 orange

1 splash rum

100 g short grain rice

2 large eggs

Store-cupboard essentials:

40 g flour

1 ½ teaspoon baking powder

1 pinch salt

1 tablespoon sugar, plus extra for dusting

Olive oil or vegetable oil for frying

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