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).
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).