CRISPELLE: SICILIAN RICE FRITTERS

Sicilian rice crispelle (or Crispeddi) are thin sticks of rice cooked in milk, scented with orange zest and cinnamon, which are first Fried and then sprinkled with Honey.

Truly delicious treats that will conquer your palate forcing you to lick your fingers!

Why you will love this recipe

• Traditional flavor: Infused with orange zest and vanilla, these fritters are a true taste of Sicily.
• Versatile dessert: Perfect for parties, tea time or as a comforting snack.
• A quickly disappearing treat: The crispy exterior and creamy interior make them irresistibly addictive.

Enjoy the authentic charm of Sicilian rice crispelle, a recipe that will delight your palate and bring back the warmth of Italian tradition!

Yield: about 20-25 crispelle

Baking time:

• Preparation time: 20 minutes
• Cooking time: 25-30 minutes
• Cooling time: 1 hour (for the rice mixture)
• Total time: 1 hour and 50 minutes

Ingredients

• 1 cup of Arborio or Carnaroli rice
• 2 cups of milk
• ¼ cup of sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange
• A pinch of salt
• ⅓ cup whole-wheat flour
• 1 egg
• 1 teaspoon baking powder
• Vegetable oil (for frying)
• Powdered sugar (for dusting)
• Honey (optional, to sprinkle)

Method

Cook the rice:

• In a medium saucepan, bring the milk, vanilla extract and orange zest to a light boil.
• Add the rice and a pinch of salt.
• Reduce the heat to low and cook, stirring often, until the rice absorbs all the milk and becomes soft and creamy (about 20-25 minutes).
• Add the sugar and mix well.
• Allow the mixture to cool completely before proceeding.

Prepare the dough:

• Once the rice has cooled, mix in the egg, flour and baking powder until the dough is smooth and cohesive.

Form the crispelle:

• Take small portions of the dough and form thin sticks or balls, depending on your preference.

Fry the crispelles:

• Heat vegetable oil in a deep frying pan to 340-360°F (170-180°C).
• Fry the crispelles in batches, making sure they are golden brown and crispy on all sides. Avoid overcrowding the pan.
• Once cooked, transfer the crispelle to a plate lined with paper towels to absorb excess oil.

Serve:

• Dust the crispelle generously with powdered sugar.
• For an extra touch of indulgence, drizzle with honey before serving.
• Serve them warm, accompanied by a good coffee or tea for an authentic Sicilian experience.

Tips for success

• Rice consistency: Cook the rice until it is very soft and absorbs all the milk to get the right consistency to form the crispelle.
• Cooling Time: Make sure the rice mixture cools completely before adding the egg to prevent it from cooking prematurely.
• Oil temperature: Keep the frying oil at the right temperature for crispy, golden brown pancakes without getting greasy.
• Honey substitution: If you do not use honey, try dusting the pancakes with cinnamon sugar for a delicious touch.

Nutritional Facts (Per Crispella)