Sweet Rice Fritters
Sweet rice fritters turn a bowl of leftover sticky rice into a crisp, golden dessert with only a few pantry staples. Beaten eggs and sugar bind the rice into firm balls, and a light flour coating gives the surface something to brown. Draining the fritters on a rack over a sheet pan keeps them crisp instead of greasy. A dusting of powdered sugar is optional.
Instructions
Mix the cooked sticky rice with the beaten eggs and the granulated sugar until the mixture holds together. Shape it into balls about 3 inches across.
Roll each ball in flour so it is coated all over. Set the balls aside for 2 to 3 minutes so the coating can settle.
Pour the vegetable oil into a deep pot and heat it to 375°F. Check the temperature with a thermometer before you start frying.
Lower the rice balls into the hot oil in batches, without crowding the pot. Fry each batch until the outsides are golden brown and the centers are heated through.
Lift the fritters out and set them on a cooling rack placed in a sheet pan so the excess oil drips away.
If you like, dust the fritters with powdered sugar just before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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