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| Calas-Tous-Chauds (Rice Fritters) Recipe |
Category: Rice
Rating:
N/A
Servings: 12
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Ingredients
1 pkg dry yeast
2 tablespoon warm water
1 1/2 cup cooked rice; cooled
3 eggs; beaten
1 1/2 cup flour
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 fat for deep frying
1 confectioner's sugar
Cooking Directions:
Dissolve yeast in warm water. Mix with rice and let stand in a warm spot overnight. The following day, beat in eggs, flour, sugar, salt and nutmeg. Add more flour if necessary to make a thick batter. Heat fat to 370 degrees or until a 1-inch bread cube browns in 60 seconds. Drop batter from a tablespoon into hot grease and fry until golden brown, about 3 minutes. Drain on paper towels and sprinkle with powdered sugar. Serve hot. Makes 4 dozen.
OVERNIGHT SITTING REQUIRED
From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
rice
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