Rice Fritters for Hanukkah #1: Frittelle di Riso per Chanuka - pareve

Posted by : Beth Greenfeld

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 a

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