Crispelle di S. Giuseppe

Tanti auguri a tutti i papà!!

That's right, today is Fathers day and we must keep up with traditions... At our local bar, Caffè Calì, they were busy serving out platters of zeppole, also known as crispelle di riso. We made sure to pick up some, but you can try to make it at your house.

Ricetta crispelle di S. Giuseppe
400 gr rice for sweets
1 lt of milk
400 gr flour
salt tsp
yeast (una bustina di lievito di birra)
honey (Miele di zagara)
orange peel

Directions:
The night before, in a pan over low heat add the milk, salt, and orange peel. When the milk begins to boil, remove the orange peel and add the rice. Stir from time to time and leave to cook until the rice has absorbed all the milk. Then cover with a lid and leave to rest for the night. The next day, dissolve the yeast in a small amount of room temperature water and add it into the rice mixture. Mix, adding gradually the flour. Leave this mixture to rise in a warm place for a few hours. Then make small finger shapes out of the rice. In a pan of boiling oil, fry to a golden brown. For the glaze, add a few spoons of water to the honey and cut up pieces of the orange skin to make a liquid honey syrup. Drizzle the syrup over the crispelle e BUON APPETITO!!!
(Thanks to Claudia for your recipe!!)