Sweet Rice Fritters, Sweet Rice Doughnuts

Sweet rice fritters are sweet, puffy and chewy with crispy edges similar to the Nigerian buns, Puff puff or Akara but unlike Akara, Puff puff or buns, it has grains of rice suspended in the batter.

It is very easy to make with few ingredients and is known as Calas in Southern US. Although calas was originally made by an overnight ferment and then with yeast. This sweet rice fritter is made with baking powder.

The first time Son no. 3 tasted it, he didn’t realise the fritters were made with cooked rice. He had gobbled up about 4 or 5 balls before I told him, that was when he noticed the rice grains.

Leftover rice stored in the freezer is never truly the same when reheated, my Renaissance man won’t touch it with a 10-foot pole. So this is a perfect way to turn leftover boiled rice into a delicious brand new dish everyone will love.

Tender sweet rice fritters are perfect small chops (hors-d’oeuvre) for parties, picnics, weddings, teatime or breakfast. You can use leftover boiled rice or you can boil rice and leave to cool before using. If you have overcooked your rice and it is mushy, turn it into sweet rice fritter, waste-not-want-not.

This recipe is basic, you can add other ingredients to make it your own, eg. nuts, dry fruits, coconut flour, coconut oil, lemon zest etc. and for a gluten-free version, use rice flour in place of all-purpose wheat flour. You can drizzle your sweet rice fritters with honey, golden syrup or molasses.

To prepare Sweet Rice Fritters

1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon cinnamon or nutmeg
1/4 teaspoon salt
1/4 cup sugar
2 cups cooked rice
2 eggs
1/2 teaspoon vanilla essence
Vegetable oil for deep frying
Icing sugar for dusting

In a bowl, whisk together flour, baking powder, nutmeg, salt and sugar.

Add rice and coat well with flour mixture.

Beat egg and vanilla together in a separate bowl.

Stir wet ingredients into dry ingredients.

Heat oil in a saucepan or pot. When hot, drop a spoonful of batter into the oil, if it sizzles and comes up immediately, your oil is hot enough.

Drop spoonfuls of batter into the oil and fry flipping halfway through until golden brown all through.

You can use 2 spoons to shape batter before dropping into the oil.

Drain fritters on paper towels and sprinkle with icing sugar liberally.

Drizzle honey over your fritters when you are ready to serve.

Serve your Sweet Rice Fritters with pap, custard or oats. Sprinkle powdered sugar or drizzle any syrup eg. chocolate, simple syrup, pancake, maple, golden etc. on your fritters. You can also spread jam on them.

Note

• If you added salt to your rice when cooking, you might not need to add extra salt.
• If you shallow fry your sweet rice fritters, you will get flatter fritters.
• For a chewier fritter, fry immediately after mixing but for a fluffier fritter, leave to stand for 30 minutes, it will become more liquidy, then stir in an extra 2 tablespoons flour and fry.
• If your oil is too hot, your fitters will brown too quickly leaving a raw centre.
• If your oil is not hot enough, your fritters will absorb too much oil.
• Do not overcrowd your oil when frying fritters.

If you enjoyed my Sweet Rice Fritters, you will also enjoy my Funnel Cake, Nigerian puff-puff, Hushpuppies and Ojojo (Water yam fritters).

Print

Sweet Rice Fritters

Sweet rice fritters are sweet, puffy and chewy with crispy edges similar to the Nigerian buns,

Ingredients

• ½ cup flour
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon or nutmeg
• ¼ teaspoon salt
• ¼ cup sugar
• 2 cups cooked rice
• 2 eggs
• ½ teaspoon vanilla essence
• Vegetable oil for deep frying
• Icing sugar for dusting

Instructions

• In a bowl, whisk together flour, baking powder, nutmeg, salt and sugar.
• Add rice and coat well with flour mixture.
• Beat egg and vanilla together in a separate bowl.
• Stir wet ingredients into dry ingredients.
• Heat oil in a saucepan or pot. When hot, drop a spoonful of batter into the oil, if it sizzles and comes up immediately, your oil is hot enough.
• Drop spoonfuls of batter into the oil and fry flipping halfway through until golden brown all through.
• You can use 2 spoons to shape batter before dropping into the oil.
• Drain fritters on paper towels and sprinkle with icing sugar liberally.
• Drizzle honey over your fritters when you are ready to serve.
• Serve your Sweet Rice Fritters with pap, custard or oats. Sprinkle powdered sugar or drizzle any syrup eg. chocolate, simple syrup, pancake, maple, golden etc. on your fritters. You can also spread jam on them.

Notes

If you added salt to your rice when cooking, you might not need to add extra salt.
If you shallow fry your sweet rice fritters, you will get flatter fritters.
For a chewier fritter, fry immediately after mixing but for a fluffier fritter, leave to stand for 30 minutes, it will become more liquidy, then stir in an extra 2 tablespoons flour and fry.
If your oil is too hot, your fitters will brown too quickly leaving a raw centre.
If your oil is not hot enough, your fritters will absorb too much oil.
Do not overcrowd your oil when frying fritters.

If you enjoyed my Sweet Rice Fritters, you will also enjoy my Funnel Cake, Nigerian puff-puff, Hushpuppies and Ojojo (Water yam fritters).

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