Description
Rice Fritters are very similar to beignets. The sweet yeast batter is mixed with mashed rice to create a tender fritter-style doughnut that is coated with powdered sugar.
Ingredients
Scale
- 1 cup cooked rice, cooled and well mashed
- 2 teaspoons Active Dry Yeast
- 1/4 cup warm water (110°F – 120°F)
- 3 large eggs, whisked
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup all purpose flour
- 4 cups vegetable oil for frying
- 2 cups powdered sugar for coating
Instructions
- Place the mashed rice into a medium bowl. Set aside.
- Sprinkle yeast into warm water and allow it to dissolve, until foamy, 10 – 15 minutes.
- Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours or overnight.
- Remove the rice mixture from the refrigerator and add in the whisked eggs, sugar, salt, and cinnamon. Stir to combine. Add inthe flour and stir until evenly incorporated.
- Cover the bowl with a towel and place in a warm, draft-free place for 1 hour, until the mixture is bubbly and slightly airy. It will increase in size slightly.
- Heat oil in a medium Dutch oven or electric fryer until it reaches 365°F. Drop the batter by the heaping tablespoon into the oil and fry until golden brown, turning once, to brown evenly. Remove the fritters from the oil and transfer to a paper towel lined plate. Work in batches of 4 – 5 fritters at a time.
- Place the powdered sugar in a large zip-top or brown paper bag. Add in half the fritter and shake to coat. Repeat with the remaining fritters.
- Serve warm or at room temperature.
Notes
These are best enjoyed the day they are made.
