with Orange Honey
Riso con Miele all’Arancia")
The crispeddi with rice are a sweet snack originally made in Catania by the Benedictine monks. In present times,
this local delicacy is often prepared by the housewives for an after dinner dessert or for the traditional children
afternoon break, the merenda.
These rice croquettes have a different taste!
The combination of salt and honey is reminiscent of the Greek tradition and the noticeable aroma and taste of the
orange scented honey serves to remind one of the pleasant and intense perfume of the orange groves which are so
abundant in the vast hinterland surrounding Catania.
The feature of these crispy finger size pancakes, covered with orange blossom honey, is in the easiness of the
preparation and because they are well liked by everybody, they will disappear in no time.
about 50 Rice Croquettes
For the Rice
teaspoon of salt
of Arborio or Caroline rice
yeast or 1 envelopes of dry yeast
of one orange
drops of vanilla
For the Frying
of sifted fine Italian breadcrumbs placed in a wide container with
fryer, preferable filled with peanut oil at 375 degrees or
large sauté pan with at least 2 inch of peanut oil, canola oil or
preferred oil for frying
For the Honey Coating
oz. jar of Orange Blossom Honey
of 4 oranges
of 1 lemon
of 2 oranges
of 1 lemon
In a 6 qt. sauce pot combine milk, water, salt and rice, bring to a boil, then simmer at a very low
Stirring occasionally cook rice until all liquid is absorbed, should result a well cooked rice.
In half a cup of warm water dilute yeast and sugar, when it is well blended add to the still hot cooked rice
together with the zest of 1 orange, cinnamon and vanilla.
Set aside until it cools off and the yeast can react with the starch in the rice, about 1 hour.
Briefly work and compact cooled rice into a mass, wet hands with oil and shape some rice into a small ball; by
applying a little pressure roll rice ball to form a cylinder the size of a finger. To make the croquettes uniform
in size, use a 3 ounces ice cream scoop, split each scoop in half, then proceed making the “Crispeddi di
Place the croquettes in an oiled pan, cover loosely with plastic wrap and refrigerate a few hours.
Combine the honey with orange and lemon juice, blend well and add the zest of orange and lemon. If the honey is too
thick, place the jar in a pan with warm water for a few minute.
Place milk and eggs in a wide bowl and beat until smooth.
Place the croquettes, a few at a time, into the egg mixture.
Taking one croquette at a time, remove from egg mixture and place it in the container with the
Gently squeeze the breadcrumbs into croquette to cover all sides, and place in a pan or dish. Once they are all
breaded proceed to frying.
Heat oil at 375 degrees or until it is hot, before it reaches the smoking point.
Carefully lower the Crispeddi into the oil, a few at a time, turning them to fry on all sides, until light golden
Using a slotted spoon, remove from oil and dry on paper towels.
Dip each croquette in the honey mixture and place in a serving dish to form a stack. Pour any leftover honey over
it and serve hot or cold.