Calas-tous-chauds (rice fritters)

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.


From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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