Crispelle di riso al miele e arancia . Ricetta siciliana

Recipe of rice crepes from Catania (zeppole)

Ingredients:
600 ml of milk
300 g of rice
150 g of 00 flour
200 g of honey
60 g of granulated sugar
10 g brewer's yeast or cake yeast (optional)
Zest of a grated orange
A teaspoon of salt
Cinnamon to taste
Icing sugar to taste
Fry oil

Method:
Bring the milk to a boil. Add the salt and rice and cook over low heat until the milk is completely absorbed by the rice. If the rice does not appear already very overcooked after absorbing the milk, add hot water and continue cooking.
Then remove the overcooked rice and, once lukewarm, add the flour, sugar, grated orange zest and brewer's yeast dissolved in a little hot water. Knead well, cover the mass with plastic wrap and leave to rise for a couple of hours.
Once the rice crepes mixture has risen, remove some pieces from it and shape them into many cylinders almost a finger thick and 4-5 cm long.
Fry the rice crepes over low heat in plenty of hot oil, turning them from time to time until they are golden brown, and place them on paper towels so that they lose excess oil. Then transfer the rice crepes from Catania to a serving dish and garnish them with warm honey diluted with a little water and a sprinkling of icing sugar mixed with a little cinnamon.
Enjoy your meal!!