Frittelle di riso, fried rice fritters, are a winter tradition in Italy. Here is my Americanized version using eggnog and cranberries.
- 2-3 dozenServings
- 2 cup eggnog
- 1 cup rice
- 1 cup fresh or frozen cranberries
- 1 pinch salt
- 2 eggs
- 2 tablespoon sugar
- 1 tablespoon grated orange peel
- 1/2 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 2-4 cup oil for frying
- 2 tablespoon powdered sugar
1. In a saucepan, heat up the eggnog, rice, cranberries and salt. Cook until the rice softens and begins to fall apart; if you need to, add more eggnog during this time. Make sure the cranberries have popped. Remove from heat and let the cooked rice cool down, even better if you cover it and put it in the refrigerator overnight.
2. In a mixing bowl, combine the eggs, sugar, orange peel, flour and cinnamon. Add the cooked rice and mix well. With your hands, form small balls and set aside.
3. Heat your frying oil to 300 degrees F, then fry the balls until all sides are browned, about 5 minutes. Stir the balls occasionally so they don't stick.
4. Drain on paper towels, then place in a paper bag with powdered sugar and shake.