- 1/2 cup long-grain rice, cooked until soft, about 30 minutes
- 1 teaspoon salt
- 3 cups boiling water
- 1 package dry yeast
- 1/2 cup very warm (110 - 115 degrees)
- 3 eggs
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mace
- oil, for deep frying
- powdered sugar
Beat eggs with the sugar until light; fold into the rice and yeast mixture. In another bowl, combine flour with the seasonings; stir into the rice mixture. Let batter rise again about 30 minutes.
Heat oil to 370°. Drop batter by large spoonfuls into the oil and deep fry
until they are golden brown. Drain on a paper towel-lined baking sheet in
a 200° oven or warming drawer, to keep the fritters warm while you cook more.
Sprinkle fritters with powdered sugar and serve hot.
Makes about 2 dozen calas.
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