Ingredients for 4 people
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
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.
FINISHING AND PRESENTATION
Drain and put on paper towels. Roll in sugar and serve. They are good just warm, but also good at room temperature.