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!
Photo: Giulio Bernardi via Flickr
Frittelle di riso
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!
- 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