This is the kind of comfort food that brings me back to my early years. I recall coming back home from school or a playdate, walking in and smelling the delicious fragrance of my mom cooking these yummy delicacies. She used to make them often through the winter months and were (and still are) very popular for Carnevale and, especially in Tuscany, to celebrate San Giuseppe on March 19. I flour the fritters with semolina flour to make them a little bit crunchier.
I would add they are as light as fried food can be!
- 5 1/4 oz riso Arborio
- peanut oil for frying
- 2/3 oz all purpose flour
- 1 cup semolina
- 1 qt milk
- 1 1/3 oz sugar
- 2 eggs
- 1 pear
- Peel the pear and dice finely. Beat the egg whites and keep the yolks separately.
- Cook the rice with the milk and sugar, stir with a wooden spoon to avoid sticking.
- When cooked cool until cold.
- Add the flour, the egg yolks and the diced pear.
- With a spatula slowly add the egg whites firmly beaten.
- With a spoon flour the fritters in the semolina and put into the hot oil (about 350 degrees). Turn to cook evenly. Dry on absorbent paper and roll in sugar. Serve hot.