Recipe - Calas-Tous-Chauds (Rice Fritters)

1 pack Dry yeast
2 tablespoon Warm water
1 One half cup Cooked rice; cooled
3 Eggs; beaten
1 One half cup Flour
One half cup Sugar
One half teaspoon Salt
One fourth teaspoon Nutmeg
Fat for deep frying
Confectioner's sugar

Dissolve yeast in warm water. Mix with rice and let stand in a warm spot
overnight. The following day, beat in eggs, flour, sugar, salt and nutmeg.
Add more flour if necessary to make a thick batter. Heat fat to 370 degrees
or until a 1inch bread cube browns in 60 seconds. Drop batter from a
tablespoon into hot grease and fry until golden brown, about 3 minutes.
Drain on paper towels and sprinkle with powdered sugar. Serve hot. Makes 4
dozen.

OVERNIGHT SITTING REQUIRED

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.