New Orleans Rice Fritters Recipe
Ingredients
| Active dry yeast - 1/2 package ( or compressed yeast - 1/2 cake ) | ||
| Water | 1/2 Cup (16 tbs) | |
| Rice - 1 1/2 cups, very soft, cooked | ||
| Eggs | 3 | |
| All purpose flour | 1 1/4 Cup (16 tbs), sifted | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Fat - as required (for deep frying) | ||
Directions
GETTING READY
1) In a bowl, sprinkle or crumble the yeast in warm ( for dry yeast) or lukewarm (for compressed yeast) water .
2) Allow to stand for a few minutes, then stir, until dissolved.
3) Mash the rice, cool to lukewarm, then stir into the yeast mixture and mix well.
4) Cover, keep aside and allow to rise overnight.
MAKING
5) Then beat in the eggs, flour, sugar, salt, and nutmeg, until smooth.
6) Allow to stand in a warm place for 30 minutes.
7) In a frying pan, drop the batter by tablespoonfuls into deep hot fat and fry for about 3 minutes, until golden-brown.
SERVING
8) Sprinkle with the confectioners' sugar or sugar mixed with ground cinnamon and serve the New Orleans Rice Fritters, immediately on individual serving plates .
1) In a bowl, sprinkle or crumble the yeast in warm ( for dry yeast) or lukewarm (for compressed yeast) water .
2) Allow to stand for a few minutes, then stir, until dissolved.
3) Mash the rice, cool to lukewarm, then stir into the yeast mixture and mix well.
4) Cover, keep aside and allow to rise overnight.
MAKING
5) Then beat in the eggs, flour, sugar, salt, and nutmeg, until smooth.
6) Allow to stand in a warm place for 30 minutes.
7) In a frying pan, drop the batter by tablespoonfuls into deep hot fat and fry for about 3 minutes, until golden-brown.
SERVING
8) Sprinkle with the confectioners' sugar or sugar mixed with ground cinnamon and serve the New Orleans Rice Fritters, immediately on individual serving plates .
Chef
