Total Time
Prep 45 mins
Cook 0 mins

This recipe came from a fund raiser cookbook for an elementary school in New Orleans. They have the texture and taste of a very light cake donut. Excellent with coffee in the morning, with or without a dusting of sugar. To save on prep time when you serve these for breakfast, mix everything together except the self rising flour the night before , and refrigerate overnight. Stir in the flour in the morning and proceed. Cooking time is included in the prep time because it is not passive. With my deep fryer cooking time is about 10 minutes. 4 batches of 6 fritters.

Ingredients Nutrition


  1. Place rice in medium bowl.
  2. drizzle milk over the rice and mash until almost smooth.
  3. Add next 5 ingredients (vanilla through nutmeg), beat until smooth.
  4. Fry in hot oil (350°F) until golden brown, about 2 1/2 minutes, turning once.
  5. Dust with powdered sugar.
  6. Serve hot.
Most Helpful

5 5

What a nice treat for Sunday breakfast today! I did cut the recipe down to 1/3, which was quite easy, and fried them in a small saucepan. They were so light, puffy, and not greasy at all! I will admit to splurging by dipping them in a little raspberry jam too :) I did have a bit of a problem mashing up the rice with the milk, so I threw it in the blender, gave it a few quick pulses, and continued on with the recipe from there. It worked great!