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Lastra a Signa On Tour

Frittelle di riso (rice fritters)

Boil 100 grams of rice until soft in half a litre of milk, to which you have added a pat of butter, a pinch of salt, a tablespoon of sugar and the zest of half a lemon.

Stir frequently to prevent the rice from sticking to the bottom. The milk should evaporate almost completely. Remove pan from heat and let rice cool. After half an hour add a tablespoon of rum or Vin Santo, three egg yolks and 50 grams of white flour. Mix thoroughly and let the mixture rest for two or three hours. Whip the three egg whites until firm and add to the rice. Use a tablespoon to shape small balls from the rice and deep fry in oil until golden brown.