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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This rice fritter originated in western Africa and comes in many versions. It was extremely popular in antebellum New Orleans. This one is a lightened version of a recipe fround in one of the city's oldest cookbooks, 1885's The Creole Cookery Book, published by the Christian Women's Exchange. In it, the dish is titled Callers. Ingredients:
1 1/2 cups cooked long-grain rice |
1/4 cup warm water |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon grated whole nutmeg |
1 1/4 cups all-purpose flour |
3 large eggs, lightly beaten |
2 tablespoons vegetable oil |
1 tablespoon powdered sugar |
Directions:
1. Place the rice in a medium bowl. Drizzle warm water over rice; mash rice with a fork until almost smooth. Stir in baking powder, salt, and nutmeg. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour and eggs to rice mixture, stirring with a whisk until well-blended.
2. Heat oil in a large skillet over medium heat. Drop rice mixture by level tablespoonfuls into pan. Cook 4 minutes on each side or until golden. Remove fritters from pan with a slotted spoon. Pat dry with paper towels. Sprinkle with powdered sugar. Serve immediately.
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