Rice fritters are a Carnevale favorite. However, they are enjoyed beyond this season and are served for Italian Father's Day on March 19, St. Joseph's Day.

In a thick bottom sauce pan, bring the rice to a slow boil in the milk with sugar and lemon peel. Stir time to time making sure that the rice does not attached to the bottom of the pan. When the rice is cooked, it will have absorbed all the milk.

Place the rice in large bowl, add the soaked raisins, liqueur, egg yolks, flour, baking powder, and salt. Mix well and let cool.

When cool, whip the egg whites still stiff. Fold whites into the rice mixture.

In a heavy pan, heat 3 inches of oil for frying. Drop the fritters by tablespoon into the hot oil. Fry quickly and remove when they are golden. Drain on paper towels and serve sprinkled with granulated sugar.

They are best hot, but can also be served cold or reheated.