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Calas-tous-chauds (rice Fritters)

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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)
----------------------------------------------
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


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