This recipe makes 20 fritters.

These fritters can be made in advance for ease and freeze incredibly well too once cooked and cooled. The flavours are interchangeable so you could also use lemon or clementine zest in the rice batter and change the alcoholic notes of the sweet syrup with your favourite tipple.

Into a saucepan combine the milk, rice, and sugar. Stir.

Add the orange zest and vanilla. Combine. Cook over a medium heat for approximately 20 minutes until cooked.

Stir the rice intermittently using a risotto spoon (wooden spoon with a hole in the centre). Taste to check the rice grains for readiness. Once cooked spread the rice onto a baking tray and allow to cool.

To prepare the sauce, add the orange juice and sugar to a small saucepan and cook over a high heat for 4 minutes. Whisk in the cornflour and add the limoncello. Continue to whisk until slightly thickened. Set aside and keep the sauce warm for serving.

Add the egg yolks to the cooled rice along with the flour, stir well. Whip up the egg whites into fluffy peaks. Fold the whites through the rice and set aside. The egg whites lighten the rice batter.

Into a sauté pan add the oil (2.5cm depth) and bring to a medium heat. Working in small manageable batches add tablespoon amounts of the rice mixture and fry until golden brown on both sides. This should take approximately 5 minutes in total.

Allow the cooked fritters to drain on a little parchment paper or kitchen roll. Serve with a dusting of vanilla icing sugar and a small drizzle of the orange and limoncello sauce.