Active Work Time: 30 minutes
Total Preparation Time: 1 hour
1/3 cup medium-grain rice
2 cups whole milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grated orange or lemon zest
1 tablespoon butter
2 eggs, separated
1 teaspoon vanilla extract
1/4 cup flour
Oil, for frying
Sugar, for garnish
* Mix rice and milk in a saucepan and bring to a simmer over medium-low heat, stirring frequently to keep rice from sticking to pan. As rice begins to cook, add 1 tablespoon sugar, salt and zest. When liquid is simmering, cover pan and continue cooking, stirring occasionally, until rice has absorbed almost all liquid and is reduced to a soft pudding, 20 minutes. Stir in butter and set aside to cool.
* When rice mixture cools, add egg yolks, vanilla and flour, beating with wooden spoon after each addition.
* Heat oil in large saucepan to 360 to 375 degrees. Beat egg whites with dash of salt until soft peaks form, 3 to 4 minutes. Sprinkle remaining 1 tablespoon sugar over them and continue beating until stiff. Gently fold beaten egg whites into rice mixture. (May be covered with plastic wrap and refrigerated until ready to fry.)
* Working in batches, drop batter by tablespoons into hot oil and fry, turning once, until frittelle are crisp and brown, 6 minutes. Remove with a slotted spoon and roll in sugar.
12 frittelle. Each frittelle: 134 calories; 239 mg sodium; 49 mg cholesterol; 8 grams fat; 13 grams carbohydrates; 3 grams protein; 0.24 gram fiber.Copyright © 2014, Los Angeles Times