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Rice fritters flavored with citrus zest and vanilla celebrate St. Joseph's Day in Tuscany. These golden mediterranean sweets are a cherished family tradition each spring.
In a medium saucepan, combine rice, whole milk, orange zest, lemon zest, and salt. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Cook uncovered until rice absorbs the milk and is soft (about 25–30 minutes); do not let it dry out completely.
Remove the saucepan from the heat and let the cooked rice cool to room temperature. Once cooled, add sugar and vanilla extract, mixing until incorporated.
Add eggs, one at a time, mixing well after each addition. Stir in the flour to form a thick, cohesive batter. The batter should be spoonable but not runny.
Heat vegetable oil in a large, deep skillet over medium heat until it reaches 350°F (use a thermometer for accuracy if possible).
Drop heaping spoonfuls of the rice batter into the hot oil, frying in small batches. Turn the fritters occasionally, frying until they are deeply golden on all sides (about 2–3 minutes per batch). Avoid overcrowding to keep temperature constant.
Transfer cooked fritters to a plate lined with paper towels to drain excess oil. While still warm, dust generously with powdered sugar before serving.
