Method:

Cook the Rice:

In a medium saucepan, combine the Arborio rice and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it cool slightly.

Prepare the Zucchini:

While the rice is cooking, grate the zucchini using a grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent the fritters from becoming soggy.

Mix the Ingredients:

In a mixing bowl, combine the cooked rice, grated zucchini, Parmesan cheese, eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Let the mixture sit for about 10 minutes; this helps bind the fritters.

Heat the Oil:

In a frying pan or deep fryer, heat enough oil over medium heat to cover the bottom of the pan (about 1/2 inch deep). To test if the oil is ready, drop a small amount of the mixture in; it should sizzle and rise to the surface.

Fry the Fritters:

Using a spoon or your hands, form small patties (about the size of a golf ball) with the mixture. Carefully place them in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Drain and Serve:

Once cooked, use a slotted spoon to transfer the fritters to a plate lined with paper towels to absorb excess oil. Sprinkle with fresh parsley if desired.

Enjoy:

Serve warm, and enjoy your Frittelle di Riso con Zucchine with a side of marinara sauce or yogurt dip for extra flavor.

Variations:

Herbs and Spices: Add fresh herbs like basil, dill, or chives for extra flavor.

Cheese Options: Substitute the Parmesan with feta or a dairy-free cheese alternative for a different taste.

Vegetable Variations: You can also add other grated vegetables like carrots or bell peppers for a colorful twist.