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Eggnog Cranberry Rice Fritters – Fried Dessert


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Eggnog Cranberry Rice Fritters - Fried Dessert


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Eggnog Cranberry Rice Fritters – Fried Dessert

Frittelle di riso, fried rice fritters, are a winter tradition in Italy. Here is my Americanized version using eggnog and cranberries.


  • Ready Time : 0 min


2-3 dozens


  • 2 cups eggnog
  • 1 cup rice
  • 1 cup fresh or frozen cranberries
  • 1 pinch salt
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon grated orange peel
  • 1/2 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 2-4 cups oil for frying
  • 2 tablespoons powdered sugar


1. In a saucepan, heat up the eggnog, rice, cranberries and salt. Cook until the rice softens and begins to fall apart; if you need to, add more eggnog during this time. Make sure the cranberries have popped. Remove from heat and let the cooked rice cool down, even better if you cover it and put it in the refrigerator overnight.

2. In a mixing bowl, combine the eggs, sugar, orange peel, flour and cinnamon. Add the cooked rice and mix well. With your hands, form small balls and set aside.

3. Heat your frying oil to 300 degrees F, then fry the balls until all sides are browned, about 5 minutes. Stir the balls occasionally so they don’t stick.

4. Drain on paper towels, then place in a paper bag with powdered sugar and shake.


About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

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