Prep 2 hrs
Cook 15 mins
Popular in the nineteenth century. New Orleans African-American women made these fritters at home and sold them on the streets of the French Quarter out of baskets balanced on their heads. You could hear the women shouting--Bella calas, tout chaud. Serve with jam or cane syrup and a real cup of hot cafe au lait. From A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison
- 3⁄4 cup long grain rice
- 1 teaspoon active dry yeast
- 1⁄2 cup unbleached all-purpose flour, plus
- 2 tablespoons unbleached all-purpose flour
- 1 large egg
- 6 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon minced fresh orange zest (optional)
- vegetable oil, for deep-frying
- powdered sugar
- Add rice to a saucepan with 2 1/4 cups water; bring to a boil over high heat.
- Lower heat to medium-low, cover, and cook for 25-28 minutes, until very soft and still a bit soupy.
- Uncover rice and let it cool to lukewarm.
- Mash the rice lightly with a large fork or spoon.
- Stir the yeast into the rice; then add in the flour.
- Set the mixture aside for at least an hour at room temperature (or cover and refrigerate overnight, bringing it back to room temperature before proceeding).
- The mixture does not rise like a yeast bread dough, but it does become softer and lighter in color.
- To the rice mixture--add in the egg, sugar, salt, nutmeg, and orange zest; beat with an electric mixer for 1 minute.
- The batter will be somewhat runny.
- Set the batter aside to rest for 30 minutes.
- Heat several inches of oil to 375° in a heavy saucepan.
- Drop the batter by rounded tablespoonfuls; fry about 1 minute, until golden, turning once.
- Drain the fritters, then place them on a platter.
- Dust with powdered sugar and serve.