Crespelle di riso Catanesi
The crespelle di riso are rice pudding fritters typical from the city of Catania (Sicily), scented with citrus fruits, soft inside and crunchy on the outside. There are several variations of "crispeddi" in Sicily, in fact we can find them stuffed with anchovies, ricotta or raisins.
2 cups rice (round grain)
5 cups milk
1 oz brewer's yeast
1/3 cup sugar + 1 teaspoon
2 cup all-purpose flour
1 teaspoon of cinnamon
zest of one lemon and one orange
a pinch of salt
seed oil for frying
Cook the rice in the milk until overcooked.
Let the rice cool down to room temperature.
Add the flour, the sugar, the orange and lemon zest, the cinnamon, turn everything well so as to distribute all the ingredients well.
Dissolve the yeast in a little warm water with a teaspoon of sugar then add it to the rice mixture.
Cover the rice with plastic wrap and let it rest for about 2 hours.
Shape the crespelle with floured hands forming sticks (about 4 inches) that you will slide into the hot oil (deep fry).
When the crespelle are golden brown, drain them well from the oil and place them on a tray lined with absorbent kitchen paper so that they remain crispy on the outside.
When you have fried all the crespelle, put them on a serving dish and pour over hot honey (you can melt it for a few seconds in the microwave or in a bain-marie), if you prefer you can also sprinkle them with powdered sugar and cinnamon powder.