Rice Fritters: Italian Carnival cakes.

frittelle gr

Rice Fritters are typical Tuscan sweets that people eat at carnival or in the day of St. Joseph (19 March).


1 litre of milk,
500 gr. Rice
100 gr. Flourfrittelle
50 gr. Sultanas
1 cinnamon stick
3 eggs
4 tablespoons sugar
4 tablespoons rum
grated rind of 1 lemon
30 gr. yeast
a pinch of salt

frittelle2 gr


– Cook rice in milk with lemon peel, cinnamon and a pinch of salt.

– As soon as it is “al dente”, remove from heat and let it cool.

– Add the liqueur, egg yolks, flour, sugar and yeast. (raisins is optional)

– Finally, add the beaten until stiff egg whites.frittelle4

– Let it stay for fifteen minutes.

– Then pour the mixture by spoonfuls into boiling oil.

– Make the fritters become brown, drain them using a perforated spoon and put them on kitchen.

– Sprinkle with sugar and serve hot.

Photos from the albums of: panciapiena.com, gepiblu and fullo.

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