Prep 15 mins
Cook 10 mins
This is another old recipe from Chuck Taggart and it has been said that women in New Orleans used to sell these on the streets to workers early every morning as they hurried off to their jobs. They are sort of like a beignet. **Other variations are to serve with honey or Steen's Cane Syrup instead of the powdered sugar**
- 6 tablespoons flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon vanilla
- 2 cups cooked rice
- 2 eggs
- 1 pinch nutmeg
- cooking oil
- powdered sugar
- Mix together the flour, sugar, baking powder, salt, and vanilla.
- Thoroughly mix the rice and eggs together in a separate bowl.
- Add the dry ingredients to the rice and egg mixture.
- When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
- Drain on paper towel.
- Sprinkle with powdered sugar and serve while hot.
Easy and delicious! I used long grain brown rice for white. I also don't deep fry but pan fry. Don't forget the nutmeg-freshly ground! Reviewed for ZWT 2009.