Florentine Rice Fritters

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lorentine Rice Fritters are the perfect dessert for any occasion, but especially during Carnival and on March 19th, for St. Joseph's Day, Father's Day (or rather, "Babbo" - dad - as per Tuscan tradition). Tasty, sweet and fun to prepare at home. Here's how to cook delicious rice fritters.

Florentine Rice Fritters Typical of the Carnival Period

These rice fritters are typical sweet treats of the Florentine tradition, usually enjoyed during the period before Easter and accompanied by hot drinks and traditionally Vin Santo, as a sweet break from the parades and Carnival costume parties. Each place has its own celebrations and even the tastes of fritters can vary according to local traditions.

Ingredients for Florentine Rice Fritters

½ liter of milk

150 g of rice

150 g of flour

100 g of raisins

50 g of granulated sugar

2 tablespoons of flour

3 eggs

Zest of 1 or 2 lemons and/or oranges

1 glass of Rum

1 tablespoon of baking powder

1 packet of vanilla

A pinch of salt

Peanut oil for frying

Preparation of Florentine Rice Fritters

If you have time, prepare the dough the night before, cooking the rice in the milk and adding a pinch of salt; otherwise it will be fine even if made on the same day as the fritters are fried. When the mixture has cooled, add the eggs, using a wooden spoon, then the sugar, flour, raisins - soaked for a few minutes in water (or for those who like it in water and Sambuca) - the yeast, vanilla, a glass of Rum and the grated zest of the lemons (and/or orange). Heat some oil in a high-sided pan and when it is boiling, create balls with your dough and drop them into the pan. The oil temperature must be kept high throughout the frying time. Make sure the fritters float, otherwise you risk making them too soaked in oil. If you see that they sink, simply raise the heat, but be careful that the oil does not maintain a constant frying temperature, otherwise the fritters will burn. Another tip: if the fritters do not remain compact when they come into contact with the oil, it means that you need to add more flour to thicken the dough.

Wine Pairing for Florentine Rice Fritters

The wine we recommend pairing with Florentine rice fritters is Vin Santo di Montepulciano Poggio Stella, produced with Malvasia and Trebbiano grapes, the vineyards are at about 350/400 m above sea level. in the municipality of Montepulciano with spurred cordon and guyot training system with a planting density of 2500/3500 plants per hectare. Once the grapes arrive in the cellar, they are left to dry for 3/5 months on cane racks, soft pressing and introduction of the must into oak and chestnut caratelli, where fermentation takes place. It matures for a minimum of 5 years in 30/70 liter oak and chestnut caratelli.