Frittelle di riso recipe


Photo: Giulio Bernardi via Flickr

  Easter is just around the corner and while there are plenty of traditions in the Maremma, this one is a Manciano DOC - that is, a Manciano classic.  They're basically rice fritters. Deliciously crunchy on the outside and soft and fragrant on the inside. This is my mother-in-law's recipe and it's simple, but wonderfully sweet with rum, lemon and orange. You could add anything you like to the batter - raisins, nuts, chocolate chips. You can also use whatever liquor you have on hand or substitute it for milk if you want to make a non-alcoholic version. They're a delicious addition to any Easter table or just an addictive and indulgent snack!

Frittelle di riso

  • 1/2 cup rice
  • 1 cup water
  • 1 tablespoon butter
  • 2 eggs
  • 1/4 sugar
  • zest of 1/2 a lemon and 1/2 an orange
  • 1/2 cup rum
  • 3 tablespoon flour
  • vegetable oil for shallow frying
  • icing sugar for dusting
Place the rice, water and butter in a pan. Season with a sprinkle of salt and cook covered over a low heat until the water has been absorbed and the rice is cooked (10-15 minutes). Remove from the heat and cool completely. Place the rice in a large mixing bowl with all the remaining ingredients, except the oil and icing sugar. Mix well. It should be the consistency of pancake batter.  Heat oil in a large frying pan and fry tablespoons of the batter, turning occasionally, until golden (3-4 minutes). Drain on absorbent paper. Dust with icing sugar and serve warm. Yum!

Elisa Scarton Detti

Elisa is an Australian journalist who came to Tuscany for a year, fell in love (how cliché?) and decided to stick around. Not one to keep amazing holiday destinations to herself, she now writes a blog and travel guide about the infinitely beautiful Tuscany.

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