Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Dry yeast |
| 2 tablespoons | Warm water |
| 1½ cup | Cooked rice; cooled |
| 3 \N | Eggs; beaten |
| 1½ cup | Flour |
| ½ cup | Sugar |
| ½ teaspoon | Salt |
| ¼ teaspoon | Nutmeg |
| \N \N | Fat for deep frying |
| \N \N | Confectioner's sugar |
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 <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .