Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Fritelle
Getting reviews...
- Level: Intermediate
- Total: 2 hr 20 min (includes soaking and cooling times)
- Active: 50 min
- Yield: 18 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 295
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 45 mg
- Sodium
- 293 mg
Soft and creamy inside, these Italian fritters are like fried rice pudding! Once mixed, the batter will seem a bit loose, but that’s okay--a looser, lighter batter will keep the fritelle nice and tender. Like most fried food, these are best eaten as soon as they are made.
- Level: Intermediate
- Total: 2 hr 20 min (includes soaking and cooling times)
- Active: 50 min
- Yield: 18 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 295
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 45 mg
- Sodium
- 293 mg
Ingredients
Directions
- Put the rice in a medium saucepan with water to cover by several inches and let soak for 1 hour. Drain well.
- Combine the milk and 1/2 teaspoon salt in the medium saucepan and bring to a simmer over medium-low heat. Stir in the drained rice and adjust the heat so the milk is gently simmering. Cook, stirring often and almost constantly towards the end, until the milk is absorbed and the rice is very tender, 22 to 25 minutes. Stir in 1/4 cup of the sugar and remove from the heat. Let cool completely, about 30 minutes.
- Heat about 2 inches of oil in a medium Dutch oven or other heavy pot over medium heat until it registers 360 degrees F on a deep-fry thermometer. Place a cooling rack over a baking sheet and spread some sugar in a shallow bowl for rolling the fritelle.
- Stir the rum, vanilla, lemon and orange zests and egg yolks into the rice mixture. Mix well to combine. Mix in the flour until smooth.
- Whisk the egg whites with the remaining 1 tablespoon sugar in a medium bowl with an electric mixer on medium speed until firm peaks form, 2 to 3 minutes. Stir about a third of the whites into the rice batter to lighten it, then fold in the remaining whites, taking care not to deflate the batter too much.
- Using 2 soup spoons, carefully drop spoonfuls of the batter into the oil, taking care not to crowd the oil. (Fry in 2 batches, if needed, returning the oil to temperature in between.) Fry until the fritelle are puffed and deep golden on the underside, about 2 minutes. Flip and fry until deep golden all over and cooked through, 2 to 3 minutes more. Drain briefly on the cooling rack and while still hot, roll in the sugar to coat evenly. Serve immediately.
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