I use a light oil for frying as I find olive oil adds too much of it’s own flavor to these delicate tasting fritters.
4 Cups Milk
6 Tablespoons Granulated Sugar
2 Tablespoons Sweet Butter
Grated Zest of 1 Lemon
1 Teaspoons Vanilla Extract
1 1/2 Cups of Arborio Rice
2 Eggs, Separated
5 Cups of Oil For Frying
Combine the milk, sugar, butter, vanilla and lemon zest in a medium sized pot and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally until the rice is tender and the milk is absorbed. Let cool to room temperature.
Add the egg yolks and mix well. Whip the egg whites until stiff peaks form, and fold into the rice mixture. In a heavy pot, fry in oil that has been heated to 375 degrees F. until golden brown. It takes only a few minutes, so watch carefully. Remove to a plate covered with paper towels to absorb the oil. Sprinkle with a little more granulated sugar, and serve warm.