Frittelle di Riso (Rice Fritters) Rice fritters are a Carnevale favorite. However, they go beyond the season and are served for Italian Father's Day on March 19, St. Joseph's Day. 2-1/2 cups short grain rice 6 cups milk 4 tablespoons sugar Peel of one lemon (wide strips) 1 ounce liqueur (sherry, brandy, or amaretto) 1 cup flour 1 tablespoon baking powder Pinch of salt 6 eggs, separated Bring the rice to a slow boil in the milk with sugar and lemon peel. When the rice is cooked, it will have absorbed all the milk. Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder, and salt. Mix well and let cool. DO NOT REFRIGERATE. Whip the egg whites still stiff. Fold whites into the rice mixture. In a heavy pan, heat 3 inches of oil for frying. I prefer olive oil, but corn oil is fine. Drop the fritters by teaspoons into the hot oil. Fry quickly and remove when they are golden. Do not brown. Drain on paper towels and serve sprinkled with granulated sugar. They are best hot, but can also be served cold or reheated. I like to add raisins soaked in brandy to the mixture, or tiny pieces of candied orange peel. Garmugia Watermelon Sorbetto Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!