Sommommoli

Heat the rice with a small piece of lemon zest and the vanilla seeds. Remove the zest and let cool.

Beat the egg yolks with the sugar, add the liqueur, flour, baking powder, a little grated lemon zest and work until you obtain a smooth and homogeneous mixture.

Fold in the rice cream and the egg whites beaten until stiff.

Pour the batter by spoonfuls into boiling oil. Cook the fritters until golden, drain them and place them on a sheet of absorbent paper.

When they are well dried, sprinkle them with powdered sugar.