The Art of Cookery: Fritters - Italian Fritters from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

CAKES & DESSERTS


Frittelle
(Fritters)
  • Preparation time: 20 minutes.
  • Standing time: 12 hours.
  • Cooking time: 20 minutes.
  • One litre milk.
  • 300g rice such as Italian Arborio.
  • 50g butter.
  • 2 tbsp plain flour.
  • 100g raisins.
  • One glass Vin Santo.
  • 150g sugar.
  • One orange and two lemons.
  • 2 eggs.
  • Extra-virgin olive oil.

 
Cook the rice in the milk, stirring frequently to prevent it sticking. Stir in the peel of one lemon and leave to stand for twelve hours. Soak the raisins and squeeze the excess liquid out. Remove the lemon peel from the rice and add the butter, flour, raisins, Vin Santo, sugar and grated orange and lemon peel. Stir in the egg yolks, whisk the egg whites until they form firm peaks and add to the cold rice mixture.<
 
Warm plenty oil in a frying pan, add spoonfuls of the mixture and fry until golden and crispy.
 
Drain on kitchen paper and sprinkle with sugar. In Florence these tasty little "sweets" are traditionally eaten on the 19th of March, Saint Joseph's feast day, and therefore also Father's Day. They are excellent with a good, sweet Vin Santo.

 
 
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