Rice, cornmeal and sultana (baked) fritters

By cotto e crudo


- 150 g whole rice, washed in cold water, well drained then cooked in water until very tender
- 160 g rice malt syrup
- 3 tablespoons light and fruity extra virgin olive oil
- zest of 1 organic lemon, grated
- 3 tablespoons whole rice flour
- 80 g corn flour (GMO-free)
- a pinch of whole sea salt
- a few pinches of vanilla powder
- 1 tablespoon cornstarch (GMO-free)
- 3 handfuls of sultanas, soaked in 3 tablespoons mirin for about 15 minutes then drained and pat dried
- powdered brown cane sugar or extra fine almond flour, to serve


Step 1

Preheat the oven to 170° C. Place cooked rice, malt syrup and oil in the bowl of a mixer and process until very smooth.

Step 2

Transfer the mixture into a bowl, add all remaining ingredients and stir well until everything is incorporated.

Step 3

Place a sheet of parchment-paper on a baking tray and scoop up a spoonful of batter and drop it onto the parchment-paper.

Step 4

Repeat with remaining mixture. Once the fritters have been placed on the baking sheet bake for 20-25 minutes or until crisp and golden on both sides (you can turn the fritters over with a spatula).

Step 5

Remove from the oven, transfer onto a plate, absorb any excess oil with kitchen paper (this step shouldn’t be really necessary).

Step 6

Sprinkle with some powdered sugar or almond flour and eat warm.

By cotto e crudo

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