Italian Rice Fritters

36 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.

RecID 11042

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.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.