Sweet Rice Fritters (Sweet Rice Pancakes)

Mix together in a bowl the flour with a pinch of salt and the yeast dissolved; dilute with an ample cup of warm water

Stir with a spoon until the dough is smooth and elastic

Cover and let it rest in a warm place to allow the dough to rise

Cook the rice, as for pasta, in 1 liter of slightly salty water, leaving it to cook for at least half an hour

Strain and combine with sugar, cinnamon, lemon zest, and let it cool

When lukewarm, mix this tempered rice with the risen dough until a homogeneous mass forms

Place the dough again in a bowl, resting in a warm place for 2 hours to rise further

Drain plenty of oil into a frying pan and let it heat well

Using two spoons, shape small, flat balls of rice and drop them into the hot oil

Fry a few balls at a time; they will puff up slightly and become light; remove from the frying pan with a slotted spoon

Arrange them in a pyramid on a serving dish and sprinkle with plenty of sugar