Lemon Rice Fritters Recipes
Lemon Rice Fritters Recipe
grain, pudding rice (or sticky rice)
full cream milk
or caster sugar
sultanas, soaked in warm water for 15 minutes, drained and squeezed
rind of 1/2 lemon or orange
Cook the rice in the milk for about 1
hour or until the grains have almost disintegrated.
Stir the butter into this very thick
mixture and remove from the heat.
Add the sugar and the rind.
Stir in the eggs one at a time, then
add the salt, flour, raisins and rum.
Stir thoroughly and chill for about 1
hour in the refrigerator.
Heat the oil in a nonstick skillet
until very hot.
To test, drop a tiny piece of fritter
into the oil.
If bubbles from around it immediately,
it is hot enough.
Scoop the fritter mixture up in
tablespoonful size lots and place in the hot oil.
Fry 5-6 fritters together until they
are golden brown all over.
This should take about 4 minutes for
Drain on paper towels.
Dust with sugar and transfer to a
heated serving dish.
Serve at once.
: 20 minutes + 1 hour chilling
: 11/4 hours
Recipe grading : fairly easy
Suggested wine : a medium or dry dessert wine (Vin
fritters originally come from Siena where they were served on Saint
Joseph's day (March 19).
#Ads - Get the above cooking ingredients here at discounted price
More Rice Recipes
101 Cooking Recipes |
All rights Reserved.
Contact Us |