Deep Frying

Who doesn’t love greasy, crispy and unhealthy food? Like these rice balls.

The same batters can be used for deep frying other things too, like cauliflower florets (boil 3-4 minutes before deep frying) or onion rings. The recipe makes huge pile of rice balls, so make only one batter if you’re only making some deep fried vegetables for a side dish.

In the picture the rice balls are served with stir fried vegetables and soy curls and coconut milk, but tofu is great too.

Deep Fried Rice Balls

Rice balls:
7 dl water
4 dl porridge rice

Flour mixture:
wheat flour
white pepper

Basic batter:
1,25 dl wheat flour
1 tsp baking powder
pinch of salt and white pepper
1 tsp turmeric
0,5 tsp paprika
1 tsp ground cumin
2 dl sparkling mineral water

Curry flavoured batter:
1,25 dl wheat flour
1 tsp baking powder
pinch of salt
2,5 tsp vindaloo curry powder
2 dl sparkling mineral water

Cook the rice first. Bring the water to boil, add salt and rice. Simmer 20 minutes on low heat. Let cool until you can easily handle it. Form balls with wet hands, about 3 cm diameter is good.

Heat the oil in a pot and make the batters meanwhile. Combine the dry ingredients in a bowl. Add mineral water and whisk together.

Put about 1 dl wheat flour into a soup bowl and season with salt and pepper. Coat the rice balls with flour mix and then coat them with batter. Deep fry the balls in batches, about 5 balls at time is good, but that depends on size of your pot and balls. Put the balls into hot oil and fry several minutes, stir few times during the frying so the balls will fry on each side. When the balls are golden brown, remove them from the oil with slotted spoon and drain on a paper towel.


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