Wednesday 6 March 2013

Sweet and Spicy Rice Fritters Recipe

To accompany the oriental-inspired main course that I posted yesterday (see the recipe for Stir-fried Pork with Chilli and Scrambled Egg)  I have and oriental-inspired dessert. Something just a little bit different this time. For this recipe, the original inspiration came from Indian dishes served during Diwali, the Festival of Lights.

Sweet and Spicy Rice Fritters

Serves: 6
Sweet and spicy rice fritters


175g cooked basmati rice
2 eggs, lightly beaten
4 tbsp caster sugar
pinch of freshly-grated nutmeg
1/2 tsp ground cinnamon
pinch of ground cloves
2 tsp vanilla extract
50g (2 oz) plain flour
2 tsp baking powder
pinch of salt
25g (1 oz) desiccated coconut
sunflower oil, for frying
icing sugar, for dusting


Combine the cooked rice, eggs, sugar, spices and vanilla extract in a large bowl and whisk to mix.  Sift in the flour, baking powder and salt then add the desiccated coconut. Mix well until thoroughly combined.

Fill a wok about 1/3 full of oil and heat to 180ºC (350ºF) [this is when a cube of bread, dropped into the oil, brown in 15 seconds].

Very gently drop the batter by the tablespoon into the oil. Fry for between 2 and 3 minutes each, or until golden brown in colour.

Carefully remove the fritters from the wok with a slotted spoon and drain on kitchen paper. Divide the fritters into four portions, and arrange in individual serving dishes (or simply pile on a warmed platter). Dust with a little icing sugar and serve immediately.

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