Rice Fritters I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1/2 liter milk
- 100 g rice
- 100 g flour
- 50 g sultana raisins
- 15 g pine nuts
- 3 yolks + 1 white eggs
- butter
- 2 small teaspoons sugar
- 1 spoonful rum
- lemon zest
- 30 g brewer's yeast
- salt
Instructions
- Prepare the brewer's yeast with 40 g of the flour as for Krapfen N. 182.
- Cook the rice firm in milk; when lukewarm add the yeast, eggs, remaining flour, pine nuts, and rum, then the raisins.
- Let the batter rise gently, then fry by spoonfuls; dust with sugar and serve hot.