Zeppole di riso are fried rice fritters, also called crispelle di riso around Catania. The dough is full of orange zest, and instead of the traditional honey syrup we drizzle them with our orange topping, then dust them with cinnamon, orange zest and icing sugar.

They are traditional for 19 March, Father’s Day in Italy, but in Sicily you can find them all year round. Eat them within a couple of hours of frying. For another dessert with our orange topping, try the Almond Parfait.

Difficulty: Medium
Course: Dessert / Street food
Time: Prep 25 min · Rise 3—4 h · Fry 2—3 min per batch
Made with: Orange topping

Ingredients for zeppole di riso

Fritters

  • 300 g Originario rice (or Roma or Arborio)
  • 400 ml milk, plus 40 ml for the yeast
  • 200 ml water
  • 1 tsp salt
  • 2 tbsp cane sugar
  • Zest of 2 unwaxed oranges
  • 10 g fresh yeast
  • 100 g flour 00
  • Peanut oil, for frying

To finish

  • About 7 tbsp orange topping
  • 2 tsp ground cinnamon
  • Zest of 1 unwaxed orange
  • Icing sugar

How to make zeppole di riso

  1. 1. Cook the rice Bring the milk (400 ml), water and salt to the boil, add the rice and cook over low heat, stirring often, until the liquid is absorbed and the rice is creamy. Tip it into a bowl and let it cool to lukewarm.
    Stirring creamy rice in a saucepan on the hob
  2. 2. Make the dough Stir in the sugar and orange zest. Dissolve the yeast in the 40 ml of warm milk and add it, then work in the sifted flour a little at a time until you have a soft dough.
  3. 3. Rise Cover and leave somewhere warm for 3—4 hours.
  4. 4. Shape On a floured board, flatten the dough to an even layer and cut it into strips about 2 cm thick.
    Cutting the risen rice dough into strips on a floured board
  5. 5. Fry Heat the oil to 170—180 °C. Fry a few at a time for 2—3 minutes, turning often, until deep golden. Drain on kitchen paper without stacking them.
  6. 6. Finish Drizzle the hot zeppole with our orange topping, then dust with cinnamon, orange zest and icing sugar. Serve straight away.
    Drizzling orange topping over freshly fried zeppole di riso

Tips

  • Eat them within 1—2 hours of frying, and don’t refrigerate them.
  • The risen dough keeps for 24 hours in the fridge, so you can fry it when you’re ready.

Try it with…

Did you know?

  • They are traditional for Father’s Day, 19 March, but in Sicily you can find them all year round.
  • Legend says the Benedictine nuns of Catania made them first, which is why they are also called benedettine.
  • Depending on the area, they are also called crispelle, crespelle, zippuli or crispieddi.
  • They are Catania’s answer to Palermo’s sfince.
  • Crespelle di riso are on the official list of traditional food products (PAT) of Sicily.

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