Fritter Cookie Recipes - Lemon Rice Fritters Recipe

Ingredients

• 1 cup/200 g short grain, pudding rice (or sticky rice)

• 2 cups/500 ml milk

• 1 tbsp butter

• 3 tbsp granulated sugar

• grated zest of 1/2 lemon or orange

• 2 eggs

• 1/8 tsp salt

• 1/3 cup/50 g all purpose/plain flour

• 1/3 cup/50 g golden raisins/sultanas, soaked in warm water for 15 minutes, drained and squeezed

• 3 tbsp rum

• scant 1 cup/200 ml olive oil for frying

• 2/3 cup/100 g confectioners'/icing sugar

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Method:

1. Cook the rice in the milk for about 1 hour or until the grains have almost disintegrated.

2. Stir the butter into this very thick mixture and remove from the heat. Add the sugar and the zest.

3. Stir in the eggs one at a time, then add the salt, flour, raisins, and rum. Stir thoroughly and refrigerate for about 1 hour.

4. Heat the oil in a nonstick frying pan until very hot. To test, drop a tiny piece of fritter into the oil. If bubbles form around it immediately, it is hot enough.

5. Scoop the fritter mixture up in tablespoon-size lots and place in the hot oil.

6. Fry 5-6 fritters together until they are golden brown all over. This should take about 4 minutes for each fritter.

7. Drain on paper towels. Dust with sugar and transfer to a serving dish. Serve at once.