RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Sweets: Rice Fritters #1: Frittelle di Riso - pareve
So, I went down to the B'nai Brith Klutznick Museum (in Washington D.C. today) and stopped into the gift shop. There, I decided to take a gander at the cookbooks, and I found both volumes of Edda Servi Machlin's "The Classic Cuisine of the Italian Jews." Since even Amazon lists them as hard to find, I snatched them right up. As it happens, they're both signed by the author but as I don't collect autographs, that wasn't too much of an added fillip for me. Oh, both volumes have the neatest thing I've ever seen in a Jewish cookbook: besides the regular index, there is a pareve index, a dairy index, and a meat index. If I hadn't promised the family one last batch of potato latkes tonight, I'd be making these instead: Frittelle di riso per Chanukah Chanukah Rice Fritters 1 cup Italian rice [I'm assuming this means arborio] 2 1/2 cups water 1 teaspoon salt 1 cup dark, seedless raisins 1/2 cup pine nuts or slivered almonds 2 teaspoons freshly grated lemon rind 6 eggs, slightly beaten 1 cup olive or other vegetable oil 1. Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry. 2. Remove from heat, and add raisins, nuts, and lemon rind, and stir. 3. Cool for at least 1/2 hour and then add the eggs, mixing well. 4. Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritelle should be golden brown. Drain on paper towels. The frittelle can be rolled in sugar, or sugar and cinnamon, and eaten for dessert... Hmm, if I hadn't bought an Entemmann's chocolate devil's food cake with marshmallow icing....
