Loretta Sebastiani

By: Loretta Sebastiani
     

Rice fritters (Frittelle di riso umbre)

Traditional recipe from Umbria

This version of rice fritters is typical of Umbria in Italy but rice fritters are made everywhere in our country with some variations. You can make 16 fritters with these doses. Another recipe I make is more elaborated. Link below!

difficulty: easy

time: preparation: 20 minutes
cooking: 30 minutes
total time: 50 minutes

calories: 299 (kCal)

Ingredients / Serves 4

  • 130g (4 1/2 ounces) Roma rice
  • 550ml (1.2 pints - 2 1/3 cups) skimmed milk
  • 20g (3/4 ounce) granulated sugar
  • 1 egg
  • 1 yolk
  • Rind of half a lemon
  • A pinch of cinnamon powder
  • 40g (1 1/2 ounce) all-purpose flour
  • 2 teaspoons baking powder
  • 5 tablespoons white rhum
  • 25g (1 ounce) sultanas
  • Olive or peanut oil for frying
  • Icing sugar for dusting
  • Salt
Difficulty:
easy
Time:
preparation: 20 minutes
cooking: 30 minutes
total time: 50 minutes
How many calories in a serving?
Calories: 299 (kcal) 15 % - 1253 (kJ)
Protein: 10.6 (g) 22 % GDA
Total fat: 7.7 (g) 12 % GDA
Total carbohydrate: 50.3 (g) 19 % GDA
Sugars: 16.2 (g) 18 % GDA

Download free PDF version (159 download).

Nutrition facts

Rice fritter recipe

Preparation and cooking

  • - Boil rice.
    Cook rice in 500ml (1 pint - 2 C) of milk together with sugar and a pinch of salt.
    Drain and spread it on a dish.
    Let it cool.
  • - Meanwhile ...
    ... soak sultanas in warm water, about 20-30 minutes.
    Then squeeze of their soaking water.
  • - Prepare rice mixture for fritters.
    Take the whole egg and divide yolk from white.
    Then put the two yolks in a bowl together with rice, cinnamon, lemon rind, rhum, sultanas and remaining milk.
    Sift flour with baking powder and stir accurately.
    Stiffly whisk the egg white you've put apart in a bowl and fold gently into your mixture.
    Add other milk only if necessary.
  • - Frying.
    Heat abundant oil for frying in a skillet.
    Transfer spoonfuls of your rice mixture into hot oil, a few at a time.
    Cook until golden brown on both sides.
    Remove your fritters with a slotted spoon and drain on paper towels.

Just before serving

  • - Dust with icing sugar.
    Serve rice fritters warm.

Note

Tips

  • - Rome rice variety has a large, rounded grain which gives a lot of starch during cooking.
  • - If you cook them for your children, substitute rhum with orange juice.
  • - I suggest you to use always extra virgin olive oil or peanut oil for frying.
    Another important tip: use oil only once.

Menu idea

  • - Have a great snack with these fritters especially at Carnival!
    I think they are ideal for brunch and drunch too!

Useful links for this recipe

Healthy eating

  • - It's very difficult to have the real amount of absorbed oil during frying and icing sugar to dust and this complicates the calculation of calories and fat.
    So nutrition facts you have read above include only ingredients and not cooking method. If you want to have an idea of real calories, you have to add 100 to 150 calories per 100g of fritters, weighed after their cooking. It is not low-calorie dish, indeed!
  • - Don't eat fried food too many times; it isn't healthy food!

Loretta

What's the right wine “Rice fritters from Umbria”?

Pair Asti Moscato (a sweet wine from Piedmont - Italy) to these rice fritters!