[Sca-cooks] Problems with frictelle

Linda Peterson mirhaxa at morktorn.com
Mon Aug 30 10:40:09 PDT 2010

I think that once the rice has been cooked in milk you might as well think 
of it as raisins-not starch. It's the ingredient being bound, not the 
binder. Particularly since the recipe (or the previous one referred to) 
specifies flour, I'd trust that. I'm thinking of how I make potato or 
zuchini pancakes, with egg -and- flour. Doesn't take much, but it is 
essential. It should make them hold together better and soaking up some of 
the sugary milky liquid may reduce sticking as well.
   mirhaxa at morktorn.com

On Sun, 29 Aug 2010, Claire Clarke wrote:

> Hi all,
> Having some issues with my frictelle de riso. The first time I tried them I
> only had one egg in the house, and I thought that might be enough, also I
> didn't cook the rice for quite long enough. They were a bit of a mess really
> and stuck very badly in the pan. So the next time I put more eggs in, and
> cooked the rice properly. But if anything, they stuck worse. So I got out
> the non-stick frying pan (to which I otherwise have an aversion), and they
> worked reasonably well in that. So while I have functional fritters, I don't
> really have them functional via a period method (ye olde mediaeval Teflon).
> The thing I noticed is that the fritters are quite fragile when half cooked,
> so if they are not easy to turn over, they disintegrate very easily. I
> didn't put any flour in as I thought the rice would provide starch enough,
> but now I'm wondering if the gluten would make them a bit tougher. Any
> thoughts?
> Recipe follows:
> Fa’ cocere il riso molto bene ne lo lacte, et cavandolo fora per farne
> frittelle observerai l’ordine et modo scripto di sopra, excepto che non gli
> hai a mettere né caso né altre lacte.
> Cook the rice very well in milk and remove it in order to make fritters
> following the directions and method written above, except that you do not
> need to put in either cheese or extra milk.
> The previous recipe is for curd or junket fritters and the relevant part (to
> my mind) reads:
> ...et con un pocho di fiore di farina, di bianchi d'ovo secundo la quantita`
> che vol fare, col zuccharo et dell'acqua rosata mescolarai queste cose bene
> inseme...
> ...and with a little flour of wheat, of egg whites according to the quantity
> that you would like to make, with sugar and rose water mixing all these
> things together well...
> 1/2 cup Arborio rice
> 1.5 cups milk
> 1.5 tablsps sugar
> 1 tsp rosewater essence
> 3 egg whites
> Cook the rice in the milk until it is very soft. Stir in the sugar and
> rosewater and leave to cool. Mix in the egg whites and drop dessertspoonfuls
> onto a hot (non-stick) frying pan, greased with a little olive oil. Makes
> about thirty fritters.
> Angharad
> (All of this from Libro de Arte de Coquinaria BTW)
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