These rice fritters can be served as both an appetizer and a main course.
- 7 oz Rice
- 3 ½ oz grated Parmigiano Reggiano cheese
- 4 eggs
- breadcrumbs to taste
- frying oil to taste
- all-purpose flour to taste
- 2 cups milk
- salt to taste
- lemon zest, grated to taste
In a pot, heat the milk with a pinch of salt.
Once it reaches a boil, add the rice and cook until it has thickened and absorbed all the milk.
Then, remove the pot from the heat and stir in the grated lemon peel and grated cheese.
Once cool, add 3 egg yolks and mix well.
Then whip the 3 egg whites using a whisk.
Once they form stiff peaks, fold the egg whites into the rice mixture.
Beat the remaining egg in a bowl.
Shape the rice into small balls the size of walnuts or the size you prefer.
Cover in flour and then in the egg wash and finally in the breadcrumbs.
Fry the rice balls in a pan with boiling oil, making sure that they are totally immersed in the oil.
When golden, remove using a skimmer and place on paper towels.
Serve piping hot.
Source and picture: Academia Barilla
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