- 1/3 Cup medium-grain rice (Sushi rice works well)
- 2 Cups whole milk
- 2 Tablespoons sugar
- 1 teaspoon salt
- 3 Tablespoons grated orange or lemon zest
- 1 Tablespoon butter
- 2 eggs; separated
- 1 teaspoon vanilla extract
- 1/4 Cup flour
- oil; for frying
- sugar; for garnish
- Mix rice and milk in a saucepan and bring to a simmer over medium-low heat, stirring frequently to keep rice from sticking to pan. As rice begins to cook, add 1 tablespoon sugar, salt and zest.
- When liquid is simmering, cover pan and continue cooking, stirring occasionally, until rice has absorbed almost all liquid and is reduced to a soft pudding, 20 minutes. Stir in butter and set aside to cool.
- When rice mixture cools, add egg yolks, vanilla and flour, beating with wooden spoon after each addition.
- Heat oil in large saucepan to 360 to 375 degrees.
- Beat egg whites with dash of salt until soft peaks form, 3 to 4 minutes. Sprinkle remaining 1 tablespoon sugar over them and continue beating until stiff. Gently fold beaten egg whites into rice mixture. (May be covered with plastic wrap and refrigerated until ready to fry.)
- Working in batches, drop batter by tablespoons into hot oil and fry, turning once, until frittelle are crisp and brown, 6 minutes. Remove with a slotted spoon and roll in sugar.
Each frittelle: 134 calories; 239 mg sodium; 49 mg cholesterol; 8 grams fat; 13 grams carbohydrates; 3 grams protein; 0.24 gram fiber.
Comments: For their Hanukkah dessert, Italian Jews serve Sweet Rice Frittelle (fritters), similar to the sufganiyot eaten in Israel during the holiday. Roll them in sugar and serve them with homemade fruit preserves. These delicious confections make a wonderful treat for the whole family. Fill gift baskets with a dozen or so for everyone to take home.
NOTES: Recipe by Judy Zeidler, author of "The Gourmet Jewish Cook" and "30-Minute Kosher Cook," both published by William Morrow