Tomorrow, March 19th, Italians will celebrate Father’s Day and the Feast of St. Joseph.
Part of that celebration includes the tradition of Frittelle or Zeppole, which are different kinds of doughnuts and pastries, depending on the region of Italy.
I was really interested in the Frittelle di San Giuseppe which are made with rice. I’ve never made them before, but thought the day before St. Joseph’s Day was the perfect time. Essentially, they are like little puffs of deep-fried rice pudding; if you can’t imagine that, here’s a photo:
They are not crisp, but soft and have a delicate texture to them. As with many doughnut type treats, they are finished off with a roll in a bowl of sugar…delicious!
If you’d like to make these for tomorrow, make sure to start them tonight, as the rice has to sit overnight (or at least for a few hours or so), rather like arancini.