These rice fritters have a taste reminiscent of Dutch funnel cakes. You can serve them warm for breakfast, instead of pancakes, or allow to cool and serve them as a party snack. You can also change up the flavor a bit by substituting coconut or lemon extract in place of the vanilla. This recipe is also a great way to use left over white rice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- Step One
- 1 1/4 cup white rice (cooked)
- 1 medium egg (beaten)
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1 tablespoon sugar
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- Step Two
- 2/3 cup flour (sifted)
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 medium egg (beaten)
- 1/2 cup milk
- 1 1/2 sugar
- 1 tablespoon vanilla extract
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- Vegetable oil for frying
- Confectioners sugar or cinnamon sugar for garnish
Preparation:
- In a mixing bowl, mix the ingredients from step one (rice, egg, salt, milk and sugar).
- In a separate mixing bowl, mix the ingredients from step two (flour, salt, cornstarch, egg, milk, sugar and vanilla).
- Combine and mix the ingredients from the first and second mixing bowls.
- In a deep frying pan, heat enough oil over medium heat to cover the bottom of the pan.
- Fry the batter by the spoonful about 2 to 3 minutes per side, until golden. The fritters should be golden brown and slightly puffed.
- Drain on paper towels and dust with confectioners sugar or cinnamon sugar.
