Name: Rice Fritters
Yield: Makes about 20
Cuisine: Australia
Ingredients: vegetable oil, for deep-frying; 50 g (2 oz) plain flour; icing sugar, for dusting; 4 tablespoons desiccated coconut; 150 g (6 oz) short-grain (pudding) rice, cooked; pinch of salt; 1 teaspoon baking powder; ½ teaspoon vanilla essence; 2 eggs, beaten; 3 tablespoons caster sugar

Preparation info

Makes about
20

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Serve these as a snack, rather than a pudding.

Ingredients

50 g (2 oz) plain flour
1 teaspoon baking powder

Method

Sift together the flour, baking powder and salt into a large bowl, then whisk in the eggs and vanilla essence. Stir in the sugar, coconut and cooked rice to make a thick batter.

Heat the oil in a deep-fat fryer to 180°C/350°F – test by popping in a cube of bread to see if it sizzles. Deep-fry tablespoonfuls of the mixture in the

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Rice Fritters

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of