Rice fritters - Pilar Hernández's Chilean Kitchen
Every month you hear me mention BRBC, but what is BRBC? It's a group of food bloggers with ties to Chile. Most of us are Chilean, some are globetrotters, and some live in Chile. We're a diverse group with chefs, culinary historians, and cooking enthusiasts.
Ingredients · Servings 12
- 3 cups of cooked rice
- 8 tablespoons of flour
- 2 teaspoons of baking powder
- 4 tablespoons of powdered sugar
- 2 eggs
- 1 teaspoon of cinnamon
- 3/4 cup of milk
- pinch of salt
Method · PT-497396H59M7S
- Heat the oil if you want to fry them, or prepare a large non-stick frying pan or an electric one; I love mine, which was a gift from a friend.
- In a bowl, combine the flour, baking powder, cinnamon, and powdered sugar. Stir.
- In another small bowl, whisk the milk and eggs until combined.
- Add the egg mixture to the flour, stir well.
- Add the rice and stir.
- Heat a skillet and grease it with butter over medium heat. Pour 1/4 cup of the batter into the skillet and cook for 5-8 minutes until bubbles pop on top. Repeat; you can cook 4 at a time if the skillet is large enough. Flip and cook for 5-7 minutes on the other side. They should be golden brown and cooked through. It's okay to sacrifice one and test it.
- Serve sprinkled with powdered sugar or with dulce de leche, Nutella, palm honey or condensed milk.
My recipe today, Rice Fritters, is rescued from the Imperial Recipe Book and the recipe was sent by Mrs. Luzmira C. de Maldonado, from Valdivia.
Description
An old-fashioned dessert.
