Frittelle di Riso di San Giuseppe

Frittelle di Riso di San Giuseppe

Soft, sweet rice fritters traditionally prepared in Tuscany for the Feast of San Giuseppe (Father's Day, March 19). A yeasted rice batter is piped into hot oil, fried until golden, then rolled in sugar.

Prep

30 min

Cook

30 min

Total

60 min

Serves

About 20 fritters

Difficulty

Medium

Recipe ingredients

• •150 g (5¼ oz) carnaroli or arborio rice, Italian risotto rice; long-grain will not give the right creamy texture
• •500 ml (2 cups) whole milk
• •500 ml (2 cups) water
• •1 pinch salt
• •1 lemon unwaxed lemon, zest only
• •80 g (⅓ cup) caster sugar, plus extra for rolling
• •15 g (½ oz) fresh yeast, or 5 g / 1½ tsp instant yeast; fresh is more traditional
• •2 whole large eggs, lightly beaten
• •30 g (¼ cup) raisins, optional but classic
• •2 tbsp liqueur (Vinsanto, rum, or grappa), optional; for soaking the raisins
• •250 g (8½ oz) 00 flour, or fine pastry flour; all-purpose works
• •1 litre (4 cups) peanut or sunflower oil, for frying, in a deep pot

Steps

1. 1 (Optional, the night before) Soak the raisins in the liqueur, cover, and leave at room temperature.
2. 2 In a wide saucepan, combine the milk, water, salt, and lemon zest. Bring just to a simmer over medium heat.
3. 3 Add the rice and cook at a gentle simmer, stirring often, for about 25 minutes until the rice is very tender and the liquid mostly absorbed into a thick porridge. Remove the lemon zest strip.
4. 4 Stir in the sugar until dissolved, then transfer the rice to a large bowl and let it cool to lukewarm (about 40 °C / 104 °F).
5. 5 Crumble the fresh yeast into 2 tablespoons of warm water and stir to dissolve (if using instant yeast, stir it directly into the rice). Pour the yeast mixture into the rice and mix well.
6. 6 Cover the bowl with a clean kitchen towel and leave in a warm, draft-free spot for 1½ to 2 hours, until the mixture is bubbly and puffed.
7. 7 Add the lightly beaten eggs, drained raisins, and the flour. Whisk vigorously for 2 to 3 minutes until smooth, glossy, and quite thick but still pipeable (it should drop slowly from a spoon; add a spoonful of milk only if very stiff).
8. 8 Cover and let rise again for 30 minutes.
9. 9 Heat the oil in a deep pot to 170–175 °C / 340–350 °F (use a thermometer; a small drop of batter should bubble steadily and rise to the surface within a few seconds).
10. 10 Working in batches, drop heaped tablespoons of batter into the hot oil, or pipe it through a pastry bag with a wide round tip, cutting off walnut-sized pieces with oiled scissors. Fry 5 to 6 fritters at a time so the oil temperature holds.
11. 11 Fry for 3 to 4 minutes, turning gently, until deep golden brown on all sides. The centers should feel set when pierced; if uncertain, break one open - it should be cooked through with no raw batter.
12. 12 Lift out with a slotted spoon and drain briefly on a wire rack set over paper towels (a rack, not a flat surface, keeps them from going soggy on the bottom).
13. 13 While still hot, roll generously in caster sugar so it sticks all over. Repeat with remaining batter, keeping finished fritters warm.
14. 14 Serve warm, the same day. In Tuscany they are traditionally eaten for San Giuseppe, sometimes filled or split and topped with a dab of pastry cream.