Frittelle di Riso (rice fritters)

Cristina shares with us a traditional recipe from Tuscany: rice fritters. They are made starting for Carnival and lasting through Father’s day (March 19th, St Joseph’s Day).


300 gr rice Arborio/carnaroli
1/2 l milk 
1/2 l water
100 gr sugar
20 gr butter
Lemon zest from 1 lemon
1 pinch of salt 
100 gr flour 
3 tablespoons of Liquor Vin Santo or Grappa
6 gr baking powder 
2 eggs
The juice from 1 orange


In a pot put the water, milk and rice. Add the sugar, butter and lemon zest. Let it cook at low heat for about 20 min until the rice is cooked and has absorbed all the liquid. 

Let it cool down then add all the other ingredients (salt, flour, grappa, baking powder, 2 eggs, orange juice) and stir. The mixture may look quite runny, like a pancake batter. Set aside.

With the help of two spoons, drop spoonfuls of batter about the size of half a tablespoon into hot oil, and fry, turning to cover all sides evenly until a deep brown. 

Transfer to paper towels to drain the oil before rolling in sugar and serving.

Like anything deep fried, frittelle are best eaten while still hot and crisp, so cook these when you have people around to share them with.

Prepare them for your papà!