| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Rice |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 2 |
tb |
Warm water |
| 1 1/2 |
c |
Cooked rice; cooled |
| 3 |
|
Eggs; beaten |
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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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