Name: Frittelle di Riso di San Giuseppe Viterbesi (Viterbo St Joseph’s Day Rice Fritters)
Yield: Serves 6
Cuisine: Italian
Ingredients: 45 ml/3 tbsp rum; 150 g/5 oz/1 cup sultanas/golden raisins, soaked in enough white wine to cover for about 30 minutes; grated zest of 1 lemon or orange; 10 ml/2 tsp vanilla extract; 2.5 ml/½ tsp ground cinnamon; icing/confectioners’ sugar, for dusting; 1 litre/1 ¾ pints/4 cups sunflower oil, for deep-frying; 150 g/5 oz/¾ cup caster/superfine sugar; a pinch of salt; 3 whole eggs, plus 3 chilled egg whites; 250 g/9 oz/1 ¼ cups Arborio rice; 1 litre/1 ¾ pints/4 cups full-fat/whole milk; 45 ml/3 tbsp water; 5 ml/1 tsp baking powder; 150 g/5 oz/1 ¼ cups plain/all-purpose flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The city of Viterbo, in the region of Lazio, is where this delicious recipe was first officially created in the 1830s. It lies in the land of Tuscia, which covers an area from the walls of Rome, across the province of Viterbo and all the way to parts of Tuscany and Umbria as far as the sea. It is a historical region of Italy that comprised all the territories under Etruscan influence and Tuscia was the name adopted for Etruria after the Roman conquest. These crispy, deliciously sweet fritte