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ITALIAN RICE FRITTERS

Yield: Makes 36 fritters

• 1 cup uncooked rice
• 3 cups milk
• 1 cup granulated sugar
• Grated zest of two lemons
• 1/4 teaspoon salt
• 3 eggs, separated
• Vegetable oil

 
Combine rice, milk and sugar in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer until milk is absorbed, 15 to 20 minutes. 
 
Spread rice on baking sheet and refrigerate 15 minutes.

In large bowl, combine chilled rice, grated lemon zest, salt and 3 egg yolks.

In separate bowl, lightly whip egg whites until soft peaks form and fold into rice mixture. 
 
Heat oil in skillet until hot.

Drop batter by tablespoons into oil and fry until golden brown on all sides, about 3 minutes.

Drain on paper towels. Serve hot.

Nutrition Facts
Calories 82   
Total Fat 4g 
Cholesterol 19mg 
Sodium 32mg 
Total Carbohydrate 10g 
Protein 2g

IACP Take 5! Recipe Contest Winner - Christine Quigley
USA Rice Federation www.usarice.com
 

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