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Source: Rice

New Orleans Rice Fritters
A great tasting snack that can be decorated in many ways.
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Serves: 6 to8
Prep Time: 15 minutes
Cook Time: 40 minutes
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1/2 cup long grain white rice
1/3 cup + 1/4 granulated sugar, teaspoon
1/4 cup warm water, (105 to115 degrees)
1 (1/4 ounce) package active dry yeast
3 large eggs
grated orange zest, of one large orange
1/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups rice flour
Crisco® Vegetable Oil, for deep frying
confectioners' sugar, for dusting




In a medium-size saucepan, bring 3 cups of water to boil over medium heat. Add the rice and cook the rice until very soft and the water is almost absorbed, about 25 minutes. Drain and let cool.

In a small bowl, dissolve 1/4 teaspoon of granulated sugar in the warm water. Sprinkle the yeast over the water and let stand for 5 to 10 minutes, or until foamy. Stir to dissolve the yeast.
In a medium-size bowl, mash the rice with the back of a spoon. Stir in the yeast mixture and then beat in the eggs, the remaining 1/3 cup sugar, orange zest, cinnamon, nutmeg and salt.
Add the rice flour and stir to a thick batter. Cover and let rise in a warm, draft-free place for 1 1/4 hours, or until almost doubled in volume.
Preheat oven to 200 degrees. Heat 2 inches of oil in a deef-fat fryer or a large deep skillet to 370 degrees, or until a cube of bread browns in one minute.

Stir the batter to deflate it. Slide heaping tablespoons of batter, without crowding, into the hot oil and fry, turning once, for about four minutes or until golden brown. Adjust the oil temperature so the fritters cook in 4 minutes or less. Transfer the fritters to a paper-towel-lined baking sheet and blot with paper towels.
Kep warm in the oven and continue, stirring the batter well in between batches.

Sift confectioners sugar over the warm fritters.





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