Calas-tous-chauds (rice fritters)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| 2 | tablespoons | Warm water |
| 1½ | cup | Cooked rice; cooled |
| 3 | Eggs; beaten | |
| 1½ | cup | Flour |
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | 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
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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