Yield: 12 Servings
|1 pack||Dry yeast|
|2 tablespoons||Warm water|
|1½ cup||Cooked rice; cooled|
|3 \N||Eggs; beaten|
|\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, .