Sweet risotto fritters

Sweet risotto fritters

By
From
Posh Rice
Makes
30 fritters
Prep
55 mins

Often made for festivals, these little balls of deep-fried sweet risotto are a Tuscan delight. Best served hot and crisp from the fryer, tossed in lots of sugar.

Ingredients

Quantity Ingredient
800ml whole milk, plus extra, if needed
100g carnaroli rice
pinch salt
sunflower oil, for deep frying
250g ricotta, drained
2 eggs, separated
1 orange, zested
75g clear honey
3 tablespoons rum
2 teaspoons baking powder
100g 00 flour
100g caster sugar

Method

  1. Bring the milk to a simmer in a saucepan. Add the rice and salt and simmer briskly for 30 –35 minutes, stirring frequently so that the rice doesn’t stick to the bottom of the pan. When ready the rice should be thick, soft and creamy. Add a little more milk if needed. Leave to cool completely, then chill for 3 hours or overnight.
  2. Half fill a large saucepan with oil and start heating. Line a tray with kitchen paper. Beat the ricotta, egg yolks, orange zest, honey and rum into the rice, breaking up any clumps. Stir through the baking powder and flour. In a separate bowl beat the egg whites until stiff, then fold these through the mixture.
  3. Once the oil has reached 180°C, drop in heaped teaspoonfuls of the batter and fry for 3–4 minutes, turning regularly. Remove using a slotted spoon and drain on the prepared tray. Repeat with the remaining batter, then toss the hot fritters in the sugar and serve warm.
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