RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Sweets: Rice Fritters #2: Frittelle di Riso - pareve
"This recipe is from Evan Kleiman, of Angeli Restaurant in Los Angeles." 1 cup arborio rice 2 1/2 cups water Salt to taste 1/2 cup golden raisins, soaked in water to cover 1/2 cup pine nuts Grated rind of 1 large lemon 4 eggs, beaten slightly Olive oil for frying Cinnamon-sugar for dusting Lemon wedges Place rice in saucepan with water and salt; bring to boil. Lower heat to simmer, cover and cook, without stirring for 1/2 hour until rice is well done and very dry. Remove from heat; place in mixing bowl. Drain raisins of their soaking liquid; add to rice along with pine nuts and lemon rind. Let rice cool at least half an hour before adding beaten eggs. Add eggs and mix well. Add enough oil to come 1/2 inch up sides of a medium frying pan. Heat oil over moderate heat. Drop rice mixture into oil by the tablespoonful. Fry for 2 to 3 minutes per side or until fritters are golden brown. Transfer to a cookie sheet lined with paper towels. Keep warm in a low oven, 250. To serve, place fritters on serving dish, dust with cinnamon-sugar. Serve with lemon wedges. Source: "Hanukkah: Forget fear of frying, love those latkes" Beverly Levitt THE TRIBUNE-REVIEW (on-line edition), 12/21/97 [Greensburg, PA]
