Italian Rice Fritters
- 1 cup uncooked rice
- 3 cups milk
- 1 cup granulated sugar
- Grated zest of 2 lemons
- 1/4 teaspoon salt
- 3 eggs, separated
- Vegetable oil
Combine the rice, milk and sugar in a 2 to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer until the milk is absorbed, 15 to 20 minutes.
Spread the rice on a baking sheet and refrigerate 15 minutes. In a large bowl, combine the chilled rice, grated lemon zest, salt and 3 egg yolks. In a separate bowl, lightly whip the egg whites until soft peaks form and fold into the rice mixture.
Heat oil in a skillet until hot. Drop the batter by tablespoons into the oil and fry until golden brown on all sides, about 3 minutes. Drain on paper towels. Serve hot.
Tip: Dupe of #172
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
82 calories; 4g total fat; 19mg cholesterol; 32mg sodium; 10g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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