Special
Rice fritters
Ingredients
- 160 gr of rice Rome
- 150 gr of flour type “00”
- 120 g of granulated sugar plus the one for rolling fritters
- A sachet of yeast for sweets
- 750 ml of whole milk
- A beaten egg
- A pinch of salt
- The grated rind of an untreated lemon
- Peanut seed oil for frying
Times
- Time: average
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Put the rice in a pot with the milk, salt and lemon zest. Start cooking as if it were a risotto. Cook (well cooked) adding boiling water just enough to obtain a very dry mixture.
Cool in Freddy, spread well in a pan for 30 minutes.
In a bowl add rice, egg, sugar, flour and yeast. Heat to 170ºC abundant peanut seed oil and with the help of two teaspoons make small fritters directly in the pan (large as small nuts). Let it swell and cook.
Drain and put on paper towels. Roll in sugar and serve. They are good just warm, but also good at room temperature.
Cool in Freddy, spread well in a pan for 30 minutes.
In a bowl add rice, egg, sugar, flour and yeast. Heat to 170ºC abundant peanut seed oil and with the help of two teaspoons make small fritters directly in the pan (large as small nuts). Let it swell and cook.
Drain and put on paper towels. Roll in sugar and serve. They are good just warm, but also good at room temperature.
Tips
With Freddy, you can freeze the fritters so they are always available when needed. Store them in the freezer for up to 6 months.