Rice Zeppole

Rice zeppole are a typical dessert of the Italian tradition, especially during the period of Saint Joseph. They are soft and light fritters, prepared with rice cooked in milk. Here’s how to make them.

Ingredients

• 150 g of rice
• 500 ml of milk
• Zest of 1 lemon (untreated)
• 50 g of sugar
• 2 eggs
• 1 pinch of salt
• 50 g of flour (plus more for dusting)
• 1 teaspoon of baking powder
• Seed oil for frying
• Icing sugar for decoration

Preparation

1. Bring the milk to a boil with the lemon zest and a pinch of salt.
2. Add the rice and let it simmer until it has absorbed all the liquid, becoming soft and creamy. Then remove the rice from the heat, discard the lemon zest, and let it cool.
3. Once the rice has cooled, add the sugar and mix well.
4. Incorporate the eggs, one at a time, mixing vigorously after each addition.
5. Gradually add the sifted flour with the baking powder, mixing until you have a homogeneous dough.
6. Heat plenty of oil in a frying pan and, when it’s hot, take portions of the dough with a spoon you have dipped in sugar, to prevent the mixture from sticking. Fry the zeppole until they become golden on each side.
7. Drain the zeppole on paper towels to remove excess oil.
8. Serve sprinkled with icing sugar.

These delights are ideal to be enjoyed warm, but they’re equally good cold. They are a traditional dessert often enjoyed during holidays but perfect for any time you desire a touch of sweetness.

Curiosity

The zeppola, in some variations, can be filled with custard cream or topped with sugar and cinnamon. Although they are typical of Southern Italy, these treats have won over palates across the entire nation and are often found in a baked version as well, for those who prefer less fatty cooking methods.