Rice fritters
5 from 1 vote

Carnival rice fritters

Servings 60 fritters
Author Giulia


  • 1 litre of whole milk
  • 150 g originario rice, pudding rice
  • 3 tablespoons granulated sugar + sugar to coat fritters
  • 3 eggs, egg whites and yolks separated
  • finely grated zest of 1 organic lemon
  • 3 tablespoons of rum
  • 3 tablespoons flour
  • about 500 ml of peanut oil or extra virgin olive oil for frying


  • The night before. Pour the milk into a large pot and add the rice.
  • Cook the rice uncovered over low heat, stirring frequently with a wooden spoon, for at least 40 minutes until the rice becomes creamy and soft.
  • Pour the rice into a bowl, cover with plastic wrap so it does not dry out and let it cool completely before storing it in the refrigerator overnight.
  • The day after. Stir into the cold rice the egg yolks, the sugar, the lemon zest and the flour.
  • Finally, fold in gently the whipped egg whites.
  • Heat at least 3 inches of oil in a frying pan until it reaches 180°C. (*)
  • Drop the rice fritters with a teaspoon into the hot oil, keeping them well separated. Make fritters no bigger than a walnut.
  • Turn the pancakes with two ladles or two forks so that they become golden on all sides and get a spherical shape. Cook the fritters in more bathes, for about 5 minutes each time, and when ready put them in a dish with a few sheets of kitchen paper, so that it absorbs the excess oil.
  • Serve them warm sprinkled with plenty of sugar.
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If you prefer thicker fritters, you can add a few more tablespoons of flour.
The lemon can be substituted with finely grated orange zest and the rum with any liqueur you like, try a Tuscan Vin Santo, for example! (*) Or, as for the cenci" href="http://en.julskitchen.com/dessert/carnival-fried-dough-the-tuscan-cenci" data-mce-href="http://en.julskitchen.com/dessert/carnival-fried-dough-the-tuscan-cenci">cenci, if you don't have a cooking thermometer use a teaspoon of mixture to control the oil temperature.