Venetian-style Rice Carnival Fritters
Alternative recipe for the classic carnival fritters, enriched with the typical Venetian Vialone Nano rice.
| Servings | Preparation Time |
| 4persons | 1hour |
| Cooking Time | Passive Time |
| 30minutes | 30minutes |
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Ingredients
- 130g De Tacchi Vialone Nano rice80g to be blended + 50g to be kept intact
- 200ml Milk
- 150ml Water
- 1 Lemon (zest + juice)
- 1 Egg
- 1teaspoon Baking powder
- 80g Caster sugar
- 200g 00 wheat flour
- Seeds oil for frying
- Icing sugar
- 50g RaisinsCan be used or omitted, according to one’s taste
Instructions
- Pour 150ml of water and 200ml of milk into a saucepan. Put it on the fire, bring the mixture to a boil and cook in it 80g of rice for about 20 minutes. During the cooking add also the lemon zest and juice. Simultaneously cook the other 50g of rice in boiling water for about 15 minutes (it must remain a little al dente).
- Once cooked, blend the 80g of rice with its milk-water cooking mixture and then leave to cool for half an hour. Drain the 50g of rice and leave it aside. If you plan to use them, soak the raisins in lukewarm water for about 10 minutes.
- Once the blended mixture is cooled down, add the 00 flour, the sugar, the whole egg and the teaspoon of baking powder. Add also the 50g of al dente rice and, if desired, the raisins. Mix until a homogeneous mixture is obtained.
- Heat the oil in a large saucepan until it reaches 170° C. Form the fritters using two slightly wet spoons and then fry them in the oil, just a few at a time so not to make the oil temperature drop. Fry, turning them from time to time so that they cook evenly, until they are golden brown.
- As they are ready, drain them from the oil and dry with blotting paper. Serve with a sprinkling of icing sugar or after passing them in caster sugar.
