Rice crepes or Sicilian donuts ("Crispeddi i risu" or "Zeppuli")

Rice crepes or Sicilian donuts, called in dialect " crispeddi i risu " or " Zeppuli " ) according to the places where they are cooked , are cakes very easy to make with honey and rice . However in the island there are numerous variations and according to tradition they are prepared during the Christmas period or on the occasion of Father's Day (March 19 ). Economic and tasty, they are a real delight of which are greedy adults and children .

In a large saucepan place the rice, along with the milk, salt and whole peel of an orange . Put the pot on the fire and let cook over low heat , until the rice has fully absorbed the milk (if necessary, add water so that is not too dry rice) . When the rice has completely absorbed the milk and assumed the appearance of an almost overcooked risott, remove the saucepan from heat and let cool for a few minutes. Now, put the rice in a bowl, remove the orange whole peel and add to the mixture sugar , cinnamon, the grated peel of an organge and a lemon, brewer's yeast (diluted with a little of warm water) and, finally, flour. Mix everything gently with a spoon, place over a placemat and let stand for about 2 hours. Take care that the mixture is not too dry, in that case add a little  of milk .



Put a pan with the oil on the fire and let it heat. Meanwhile, pour the rice mixture on a floured cutting board, roll it (the mixture will be higher about 2-3 cm), then cut it with a floured knife, creating little cane long 4-5 cm and thick almost a finger. Work the little cane with hands trying to shape into small cylinders and when the oil is hot start to fry your rice little cane, little by little and over low heat , turning from time to time. Remove them when they are golden , arrange on a plate with paper towels to absorb excess oil , finally put the little cane on another plate. In a saucepan heat the honey in a water bath ( or a few seconds in a microwave oven), when it is well liquid pour abundantly on rice cane . Sprinkle the donuts with icing sugar and serve at the table still warm .


I recommend to accompany zeppuli, simple but exquisite and that win young and old, with a fortified wine such as passito, zibibbo and marsala to exalt the citrus taste of rice crepes.

Doses:

- 1 liter/ Us quart of milk
- 300grams/11 oz of rice
- 200 grams/7 oz of Acacia's honey ( if you find it on commerce,I suggest to use organge blossom honey
- 150 grams/5 oz of 00 flour (or if you prefer cake flour)
- 20 grams/ ¾ oz of brewer's yeast

- 60 grams/ 2½ of granulated sugar
- salt (1 teaspoon)
- cinnamon powder (1 teaspoon)
- 2 orange peel (1 whole, 1 grated)
- 1 grated lemon peel
- extra virgin olive oil (4 tablespoons)
- incing sugar (6 teapoons)

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