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| Fritelle di Riso |
This recipe comes from The Classic Dolci of the Italian Jews; A World of Jewish Desserts, by Edda Servi Machlin. Machlin was born in Pitigliano, a village in Tuscany, later emigrating to the United States. In a way, they’re sort of the Italian dessert version of latkes, and when they’re cooking in the skillet, if it weren’t for the presence of the raisins, they would look very much like them (rice, potatoes—little bits of starch). The recipes are even fairly similar, as you have starch bound together with egg then fried. No onions in these though. Save those for your latkes.
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