|Yield||2 doz. fritters|
This recipe is adapted slightly from The Encyclopedia of Jewish Food, by Gil Marks.
|1½||cups arborio rice|
|6||eggs, lightly beaten|
|½||cup pine nuts|
|2||tsp. grated lemon zest|
|1||tsp. vanilla extract|
|¼||tsp. orange-blossom water (optional)|
|~||Vegetable oil, for shallow-frying|
|~||Sugar or honey, for topping|
Related article: Fry time
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