Wednesday, July 2, 2014

Rice Fritters

Per request, here is the recipe for these little gems. My mom used to make these when we were little. They were a great way to use up leftover rice. They got rave reviews from the picky eaters at our house. Not hard at all. Mine are a little flat because I used a small frying pan. We served ours up with blackberry jam. They taste a lot like a funnel cake. Delicious! :q My kiddos hope you enjoy them as much as they did!

Rice Fritters
1 cup leftover cooked rice
1 cup milk
1 1 3/4 cup flour
2 teaspoons baking powder
1 egg
1 Tablespoon sugar
a pinch of salt

Heat oil in frying pan, at least  1.5-2 inches deep, on medium heat.

Mix all the ingredients up with an electric mixer until the ingredients are well combined. Don't over mix!

I use a (2 TBL) cookie scoop to scoop the batter into the hot oil. It worked great!

Brown on one side and flip with a slotted spoon, or fork, whatever, just please remember that the oil gets really hot, so PLEASE be cautious and careful in flipping them over and getting them out.

Brown them on the other side. It probably took 2-3 minutes on the first side and 1-2 minutes on the second side. You can test one in your first batch to make sure they are done in the middle. If they are still doughy, you can reduce the heat a little and cook a little longer.

Let them set on a paper towel to soak up some of the oil. Sift a little powdered sugar on the top and serve them hot with your favorite jam. They don't really keep, so if you have extras, make sure to share! :)

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