Calas-Tous-Chauds (Rice Fritters)
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Calas-Tous-Chauds (Rice Fritters)
  Rice    Fritters  
Last updated 6/12/2012 1:11:55 AM. Recipe ID 39639. Report a problem with this recipe.
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      Title: Calas-tous-chauds (rice fritters)
 Categories: Rice
      Yield: 12 Servings
 
      1 pk Dry yeast
      2 tb Warm water
  1 1/2 c  Cooked rice; cooled
      3    Eggs; beaten
  1 1/2 c  Flour
    1/2 c  Sugar
    1/2 ts Salt
    1/4 ts Nutmeg
           Fat for deep frying
           Confectioner's sugar
 
   Dissolve yeast in warm water. Mix with rice and let stand in a warm
  spot overnight. The following day, beat in eggs, flour, sugar, salt
  and nutmeg. Add more flour if necessary to make a thick batter. Heat
  fat to 370 degrees or until a 1-inch bread cube browns in 60 seconds.
  Drop batter from a tablespoon into hot grease and fry until golden
  brown, about 3 minutes. Drain on paper towels and sprinkle with
  powdered sugar. Serve hot. Makes 4 dozen.
  
  OVERNIGHT SITTING REQUIRED
  
  From .  Downloaded from Glen's MM Recipe




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Recipe ID 39639 (Apr 03, 2005)

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