Side Pannel
Calas-Tous-Chauds (Rice Fritters)
Calas-Tous-Chauds (Rice Fritters)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice
Ingredients List
- 1 pk Dry yeast
- 2 tb Warm water
- 1 1/2 c Cooked rice; cooled
- 3 Eggs; beaten
- 1 1/2 c Flour
- 1/2 c Sugar
- 1/2 ts Salt
- 1/4 ts Nutmeg
- Fat for deep frying
- Confectioner's sugar
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
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
Tweet