Rice Fritters I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- liter milk
- g rice
- g flour
- g sultana raisins
- g pine nuts
- eggs
- butter
- small teaspoons sugar
- spoonful rum
- lemon zest
- 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.