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Rice Fritters

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p39v Per fare fritelle de riso. (To make rice fritters.)

Cook the rice well, and when cooked drain it over a trencher, and then if you want to grind it a little so that it will not be as whole, and following this take almonds, the quantity of which seems right to you, and grind them well, then pass them through a strainer with a little of the broth you have from cooking the rice, and make this almond milk well strained, then have a little flour, and some sugar, and mix these things together to make fritters in a shape that you like, and fry them in good oil.