Frittelle di riso di San Giuseppe
Ingredienti
x 6 persone:
Riso 500 g
Latte 1/4 l
Acqua 1/4 l
Uova 3
Rhum 1 bicchierino
Zucchero 110 g
Lievito per i dolci 1 bustina
Scorza di limone e arancia grattugiate q.b.
Sale 1pizzico
Farina 2 cucchiai
Vaniglia 1 stecca
Zucchero a velo q.b.
Olio per friggere 1 l
x 6 persone:
Riso 500 g
Latte 1/4 l
Acqua 1/4 l
Uova 3
Rhum 1 bicchierino
Zucchero 110 g
Lievito per i dolci 1 bustina
Scorza di limone e arancia grattugiate q.b.
Sale 1pizzico
Farina 2 cucchiai
Vaniglia 1 stecca
Zucchero a velo q.b.
Olio per friggere 1 l
La tradizione delle frittelle di riso è tardomedioevale ed è diffusa in tutta la Toscana. E' usanza preparare questo dish for the feast of St. Joseph.
procedure
Boil rice in water and milk with the vanilla pod that you recorded for free
seeds, for about twenty minutes should remain soft. Remove the stick and let it cool.
Transfer to a bowl and incorporate the other ingredients, except powdered sugar.
let rest for about an hour, and after working the dough with your hands getting into balls, fry in hot oil. You will obtain a spherical croquettes, which are cooked when it has a nice brown color.
Drain on paper towels, let cool, then sprinkle with sugar icing and serve.
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