Rice Fritters

Beignets de Riz

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

Take the left-over rice, and mash very fine. If you have only a cupful, take three eggs, a half cup of flour, one teaspoonful of yeast powder, and sugar to taste, and beat all into a light, thick batter. Cook by dropping a spoonful at a time into boiling lard. This is an entremet sucre, as also an excellent breakfast dish.