The great thing about these Italian Sweet Marsala and Citrus Rice Fritters is that you can swap out the fruit flavours for other combinations. Try soaked currants and nutmeg, or rum-soaked raisins with cocoa powder.
Sweet Marsala and Citrus Rice Fritters
Makes: 16
Ingredients:
¼ cup marsala, plus 2 tsp extra
2 tbsp mixed peel
3 cups milk
1 tbsp sugar
1 lemon, zest only
1 orange, zest only
½ cup risotto rice
2 eggs, separated
⅓ cup plain flour
1 ½ tsp baking powder
Vegetable oil or light olive oil, for frying
2 tbsp icing sugar, sifted, plus extra to dust
250g mascarpone cheese
1 tsp vanilla bean paste
Lemon wedges, to serve
Method:
In a small bowl, mix the ¼ cup marsala and mixed peel together and set aside to soak.
Place the milk, sugar, lemon and orange zest in a small saucepan over medium heat, and stir until the sugar dissolves.
Add the rice, stirring and bring to a boil; reduce the heat to low and cook, uncovered for 30 minutes or until rice is cooked and milk is absorbed. Cool and refrigerate for 1 hour, or until cold.
Add the egg yolks and soaked mixed peel and mix well. Add the flour, baking powder and fold to combine. Whisk egg whites with a ¼ tsp of salt until stiff peaks. Add the egg whites to mixture and gently fold to combine.
Fill a large saucepan half full with vegetable oil, place over medium heat until it reaches 180°C on a deep frying thermometer. In batches, drop tablespoons of the batter into the oil and cook for 3 minutes, or until golden and cooked through. Repeat with remaining mixture.
Combine icing sugar, mascarpone, vanilla paste and remaining marsala together and stir to combine.
Serve fritters hot with sweet marsala mascarpone and lemon wedges.
Smart Tip:
These rice fritters are best served immediately while they are hot. You can swap the fruit and flavouring. Try soaked currants and nutmeg, or rum-soaked raisins with cocoa powder.
