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Rice Fritters

Italian.Chef's picture
  Milk 2 Cup (32 tbs)
  Arborio rice/Other short grain rice 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Lemon zest 1 , grated
  Eggs 3 , separated (At Room Temperature)
  All purpose flour 6 Tablespoon
  Rum 3 Tablespoon
  Salt 1 Pinch
  Oil 2 Cup (32 tbs) (For Frying)
  Powdered sugar 1 Tablespoon

Bring milk to a boil in a medium saucepan.
Add rice and cook uncovered over medium heat 10 minutes.
Stir in butter, granulated sugar and lemon zest.
Cook 15 to 20 minutes longer, stirring mixture several times.
When rice is done, all milk should be absorbed.
Place rice mixture in a bowl to cool slightly.
When rice is warm, add egg yolks, flour and rum; mix well.
Beat egg whites and salt in a medium bowl until stiff.
Fold beaten whites into rice mixture.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Drop batter a few tablespoonfuls at a time into hot oil.
Turn fritters.
When golden on both sides, remove from oil with a slotted spoon.
Drain on paper towels.
Arrange drained fritters on a platter.
Sprinkle with powdered sugar.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5918 Calories from Fat 4537

% Daily Value*

Total Fat 513 g789%

Saturated Fat 88.2 g440.9%

Trans Fat 0 g

Cholesterol 744.1 mg248%

Sodium 652.7 mg27.2%

Total Carbohydrates 281 g93.5%

Dietary Fiber 3.5 g14%

Sugars 145.7 g

Protein 43 g86.3%

Vitamin A 38.9% Vitamin C 21.5%

Calcium 62.5% Iron 40%

*Based on a 2000 Calorie diet

Rice Fritters Recipe