100 g (4 oz) long grain rice
2 eggs, beaten
50 g (2 oz) caster sugar
few drops vanilla essence
75 g (3 oz) plain flour
15 g (1 tbsp) baking powder
salt
pinch ground cinnamon
50 g (2 oz) desiccated coconut
oil for deep frying
icing sugar for dredging
2 eggs, beaten
50 g (2 oz) caster sugar
few drops vanilla essence
75 g (3 oz) plain flour
15 g (1 tbsp) baking powder
salt
pinch ground cinnamon
50 g (2 oz) desiccated coconut
oil for deep frying
icing sugar for dredging
method
1. Cook the rice and cool. Turn it into a bowl, add the beaten eggs, sugar and flavouring. Mix well.
2. Sift in the flour, baking powder, salt and cinnamon with the coconut. Mix thoroughly.
3. Drop tsps of the mixture into hot oil and cook until golden brown. Cook three or four fritters at a time,draining them on absorbent kitchen paper.
4. Dredge with icing sugar and serve hot.
2. Sift in the flour, baking powder, salt and cinnamon with the coconut. Mix thoroughly.
3. Drop tsps of the mixture into hot oil and cook until golden brown. Cook three or four fritters at a time,draining them on absorbent kitchen paper.
4. Dredge with icing sugar and serve hot.
serving amount
makes 25
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