| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Rice | 12 | Servings | |
INGREDIENTS
| 1 | Dry yeast | |
| 2 | T | Warm water |
| 1 1/2 | c | Cooked rice, cooled |
| 3 | Eggs, beaten | |
| 1 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 1/2 | t | Salt |
| 1/4 | t | Nutmeg |
| Fat for deep frying | ||
| Confectioner's sugar |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 13
Total Fat: 1.4g
Cholesterol: 46.5mg
Sodium: 115.3mg
Potassium: 41.3mg
Carbohydrates: 25.9g
Fiber: <1g
Sugar: 8.4g
Protein: 3.7g