[Sca-cooks] Problems with frictelle

[David Friedman]

Platina's recipe has you frying them in oil as well.

>Is it a question of the rice being used and the starch?
>So, what happens if you take regular cooked rice and make a fritter?
>Would it work better with a long grained white rice?
>
>Modern versions seem to drop into hot frying oil and fry them like a 
>modern fritter.
>They come out looking like small rounded balls.
>http://www.tuscanrecipes.com/recipes/frittelle-di-riso.html
>
>The Gillian Riley translation for this recipe instructs
>"Using a spoon, make your
>fritters small or big, as you please, frying them in
>good lard or well-ripened butter."
>(from the Octavo cd-rom Martino's Libro de arte coquinaria)
>
>So in fact frying them in a good quantity of oil might be indicated. 
>They certainly wouldn't
>stick in that case.
>
>Johnnae
>
>On Aug 29, 2010, at 9:14 AM, 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).
>snipped
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David Friedman
www.daviddfriedman.com
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