Today's Vintage Recipe comes from the cookbook: The Italian Cook Book - The Art of Eating Well by Maria Gentile and it was first published in 1919. The only difference between these and the ones my mother still makes is that we add parmesan cheese into the mixture and dip them in breadcrumbs before frying. I think I'll combine my recipe with this one - I'll bet the results will be stupendous.
(Frittelle di riso)
Cook the rice in milk, adding a small quantity of butter, some salt, half a teaspoon of sugar and just a taste of lemon peel. Let the rice cool down after being thoroughly cooked, then add three yolks of eggs (for ¼ lb. of rice) and some flour. Mix well and let the whole rest for several hours. When about to fry, beat the white of the eggs to a froth, add to the rice mixing slowly, and put into the saucepan with a ladle.
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