200 g
500 ml
15 g
3
tablespoons
2
60 g
60 g
3
tablespoons
200 ml
100 g |
short
grain, pudding rice (or sticky rice)
whole or
full cream milk
butter
granulated
or caster sugar
eggs
plain
flour
raisins or
sultanas, soaked in warm water for 15 minutes, drained and squeezed
rum
olive oil
for frying
icing
sugar
salt
grated
rind of 1/2 lemon or orange |
Method :
-
Cook the rice in the milk for about 1
hour or until the grains have almost disintegrated.
-
Stir the butter into this very thick
mixture and remove from the heat.
-
Add the sugar and the rind.
-
Stir in the eggs one at a time, then
add the salt, flour, raisins and rum.
-
Stir thoroughly and chill for about 1
hour in the refrigerator.
-
Heat the oil in a nonstick skillet
until very hot.
-
To test, drop a tiny piece of fritter
into the oil.
-
If bubbles from around it immediately,
it is hot enough.
-
Scoop the fritter mixture up in
tablespoonful size lots and place in the hot oil.
-
Fry 5-6 fritters together until they
are golden brown all over.
-
This should take about 4 minutes for
each batch.
-
Drain on paper towels.
-
Dust with sugar and transfer to a
heated serving dish.
-
Serve at once.
Serves 4
Preparation
: 20 minutes + 1 hour chilling
Cooking
: 11/4 hours
Recipe grading : fairly easy
Suggested wine : a medium or dry dessert wine (Vin
Santo)
These scrumptious
fritters originally come from Siena where they were served on Saint
Joseph's day (March 19).
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