Frittelle di Riso

By Rebecca DeAngelis

Italians make this bite-sized treat as a way to break Lent and to celebrate the first day of the spring equinox (March 19), which is also Father’s Day. They use leftover rice to make this particular version. Other recipes are made without rice and filled with a custard. The key to this recipe is to make sure you don’t undercook the rice.

Super easy to make. And once you eat one, you have to have another!


Cook the rice with the salt and orange zest. When the water comes to a boil, add the sugar and vanilla. Then reduce the heat to low and let the rice cook slowly until the water is entirely absorbed. (Make sure the rice has cooked through and isn't crunchy. If it the rice is crunchy, add water and let simmer.) Once cooked, let the rice cool completely. Store in an airtight container and refrigerate overnight.


The next day, combine the rice and the flour and mix well. Heat the oil in small or medium pot. Using a small spoon, form balls of the rice mixture. Then use another spoon to carefully slide the balls into the oil. Periodically, turn the frittelle to give them even color. When golden brown, use a slotted spoon to remove the frittelle and place them on a plate lined with paper towels.


To finish, either sprinkle sugar on top, or roll the balls in a bowl of sugar. Eat while warm!