A special recipe from Tuscany.
They are made starting for Carnevale and lasting through Father’s day.
2-1/2 cups short grain rice
6 cups milk
4 tablespoons sugar
Peel of one lemon (wide strips) or orange zest
1 ounce liqueur (sherry, brandy, or amaretto)
1 cup flour
1 tablespoon baking powder
Pinch of salt
6 eggs, separated
Bring the rice to a slow boil in the milk with sugar and lemon peel.
When the rice is cooked, it will have absorbed all the milk.
Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder, and salt.
Mix well and let cool. DO NOT REFRIGERATE.
Whip the egg whites still stiff.
Fold whites into the rice mixture.
In a heavy pan, heat 3 inches of oil for frying.
I prefer olive oil, but any light seed oil is fine.
Drop the fritters by teaspoons into the hot oil.
Fry quickly and remove when they are golden.
Do not let get too brown.
Drain on paper towels and serve sprinkled with granulated sugar.