Tomato, Parmesan, and Kalamata Olive Journey Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These cakes were an early version of road food. Workers in the field or travelers would tuck several into their pockets for a simple meal. You can purchase rice flour at health food stores. Ingredients:
2 cups cold, cooked aromatic rice |
2 large eggs, lightly beaten |
2 cups milk |
1 1/2 cups rice flour |
1 1/2 tablespoons butter, melted |
2 teaspoons salt |
1 tomato, seeded and finely chopped |
1/2 cup shredded parmesan cheese |
1/4 cup minced kalamata olives |
peanut oil |
Directions:
1. Stir together rice and next 5 ingredients in a large bowl.
2. Stir in tomato, Parmesan cheese, and olives.
3. Pour oil to a depth of 1/4 inch into a large, heavy skillet; heat to 350°.
4. Drop batter by 1/4 cupfuls into hot oil; fry in batches 2 minutes on each side or until golden. Drain on wire racks over paper towels. Serve immediately.
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