Frittelle di Riso are a typical Tuscan sweet made for Carnevale.
Frittelle di Riso
1¼ cup Arborio or other short grain rice
3 cups milk
2 Tb sugar
Grated peel from 1 lemon
3 Tb vin santo (sherry, brandy, amaretto or liqueur of your choice)
½ cup flour
3 eggs – separated
Pinch of salt
Peanut oil for frying
Granulated sugar or cinnamon sugar for garnish
½ cup currants (optional)
Bring the rice to a slow boil in the milk with sugar and lemon peel. Cook at low boil, stirring often until the milk is absorbed and the rice is cooked.
Place the cooked rice in large bowl, add the liqueur, egg yolks, flour, baking powder, and salt. Mix well. Allow to cool thoroughly, but do not refrigerate.
Whip the egg whites still stiff and fold into the rice mixture along with the currants, if using.
In a high sided saucepan, heat 3-4 inches of oil for frying. Using two teaspoons drop the fritters into the hot oil. Do not crowd the pan. After about a minute, turn them over and when they are golden brown, remove with tongs and drain on paper towels.
Serve sprinkled with granulated sugar (or cinnamon sugar like I do).