FRITTELLE (Makes 12 - 14 fritters)
2 cups milk
Pinch of salt
Strips of zest of 1 lemon
1/2 cup Arborio rice
8 oz. zeppole dough
Grated zest of 1 lemon
Grated zest of 1 orange
Vegetable oil for deep frying
Granulated sugar
Bring the milk, salt, and lemon strips to a boil in a large saucepan over medium heat. Stir in the rice and reduce the heat to low. Cover and simmer until all liquid is absorbed, 15-20 minutes. Discard the lemon stips. Spread the rice on a plate to cool. When the rice is cool, combine it with the zeppole dough and grated zests. Line baking sheets with parchment paper. Put the dough mixture into a pastry bag fitted with a tip that will pipe out strips of dough. Pipe out 2 inches wide by 4 inches long rectangles onto the parchment paper.
Heat the oil to 325 degrees F. Cut each frittella on its own piece of parchment paper and slide into the oil. The paper will come off of each fritter as it is frying and you can remove it. Allow to cook for about 8 minutes. Drain on paper towels. Cool. Sprinkle with a lot of sugar.
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