Top | Leah Koenig
Frittelle de Riso per Hanukkah
(recipe, Leah Koenig)
This recipe is adapted slightly from [%amazonProductLink asin=0470391308 "The Encyclopedia of Jewish Food,"] by Gil Marks.
- 3 cups water
- 1 tsp. salt
- 1½ cups arborio rice
- ¾ cup raisins
- 6 eggs, lightly beaten
- ½ cup pine nuts
- 2 tsp. grated lemon zest
- 1 tsp. vanilla extract
- ¼ tsp. orange-blossom water (optional)
- Vegetable oil, for shallow-frying
- Sugar or honey, for topping
- Preheat the oven to 250 degrees and place a baking sheet inside.
- In a medium saucepan, bring the water and salt to a boil. Add the rice, cover, and reduce the heat to low. Simmer until the rice is tender and the water is absorbed, about 25 minutes. Let cool.
- While the rice cools, soak the raisins in warm water to cover. Drain well.
- Transfer the rice to a medium bowl and stir in the plumped raisins, eggs, pine nuts, lemon zest, vanilla, and orange-blossom water, if using.
- In a deep, heavy skillet or saucepan, heat at least 1 inch of oil over medium heat to 350 degrees.
- Working in batches, drop the batter by heaping teaspoonfuls into the oil, pressing gently to flatten. Fry, turning once, until golden brown on all sides, about 2 minutes per side.
- Using tongs or a slotted spoon, remove the fritters and drain on paper towels.
- Keep cooked fritters warm on the baking sheet in the oven. Serve hot sprinkled with sugar or drizzled with honey.