Cookbook:Sweet Rice Fritters
- 2 cups cooked sticky rice
- 2 eggs, beaten
- ½ cup granulated sugar
- All-purpose flour
- 2 ½ quarts vegetable oil
- Powdered sugar (optional)
- Combine rice, eggs, and sugar. Form into 3-inch balls. Dredge in flour and set aside 2–3 minutes.
- Heat oil to 375°F. Add rice balls and, working in batches, cook until golden brown and heated through.
- Drain fritters on a cooling rack set in a sheet pan.
- If desired, dust with powdered sugar before serving.