CookEat Recipe
Light Rice Fritters with Whipped Egg Whites
Very tender milk rice rested cold with yolks, flour and rum, then lightened with whipped whites just before frying.
Method
Steps
Step 1
Gather the ingredients: 100 g rice suitable for milk pudding; About 500 ml milk, with a little extra only if needed for very tender rice; 15 g butter, an estimate for a walnut-sized piece; A little salt; 1 scant teaspoon sugar, about 3 g; 1 teaspoon finely grated lemon zest; 1 tablespoon rum; 3 eggs, separated; 50 g plain flour; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon icing sugar for finishing.
Step 2
Cook the rice very gently in the milk with the butter, salt, sugar and lemon zest until extremely tender, stirring often, about 35–45 minutes. Add a small splash of extra milk only if needed to prevent drying before the grains soften fully. The mixture should be thick enough to hold spoonfuls after chilling.
Step 3
Spread in a shallow dish, cool promptly and refrigerate until fully cold, about 45–60 minutes. Mix in the rum, three egg yolks and flour thoroughly. Cover and rest in the refrigerator at 4°C or colder for about 3 hours; keep the three whites covered and refrigerated separately. Do not taste this raw mixture.
Step 4
Immediately before frying, beat the three reserved whites until stiff and fold them into the mixture gently. Heat the oil to about 170°C. Drop rounded spoonfuls about 3 cm across into the oil in small batches.
Step 5
Fry for about 4–6 minutes, turning, until golden, puffed and fully cooked to 74°C in the centre. Drain, dust with icing sugar and serve hot. Fry promptly after folding in the whites so the mixture retains its air.
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