These Fritelle di Riso Italian Doughnuts are delicious. A classic Venetian treat usually made during the carnival period.
Ingredients
500 ml milk
Zest of 1 lemon and 1 orange
1 splash rum
100 g short grain rice
2 large eggs
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
Ingredients
500 ml milk
Zest of 1 lemon and 1 orange
1 splash rum
100 g short grain rice
2 large eggs
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
