Recipe: Angeli Restaurant Italian Hanukkah Rice Fritters

ANGELI RESTAURANT ITALIAN HANUKKAH RICE FRITTERS

1 cup arborio rice
2 1/2 cups water
Salt to taste
1/2 cup golden raisins, soaked in water to cover
1/2 cup pine nuts
Grated rind of 1 large lemon
4 eggs, beaten slightly
Olive oil for frying
Cinnamon-sugar for dusting
Lemon wedges

Place rice in saucepan with water and salt; bring to boil. Lower heat to simmer, cover and cook, without stirring for 1/2 hour until rice is well done and very dry. Remove from heat; place in mixing bowl.

Drain raisins of their soaking liquid; add to rice along with pine nuts and lemon rind.

Let rice cool at least half an hour before adding beaten eggs. Add eggs and mix well.

Add enough oil to come 1/2 inch up sides of a medium frying pan. Heat oil over moderate heat. Drop rice mixture into oil by the tablespoonful.

Fry for 2 to 3 minutes per side or until fritters are golden brown.

Transfer to a cookie sheet lined with paper towels. Keep warm in a low oven, 250.

To serve, place fritters on serving dish, dust with cinnamon-sugar. Serve with lemon wedges.

Source: Beverly Levitt; The Tribune-Review - Greensburg, PA; December, 1997
From: Evan Kleiman, of Angeli Restaurant in Los Angeles