Leftover Rice Fritters

rice-fritters

In my family we eat a lot of rice. The only problem is that we tend to make more of it than we need– not just more than we can eat in a sitting, but more than we need to pack away the leftovers, which leaves extra rice hanging out in the fridge… but not enough to make a whole new meal, which means we need to make more rice the next time we need it, which starts a vicious cycle.

Anyway, I developed this recipe as a way to break the cycle– cheesy rice fritters! They can transform even the oldest, driest rice into a crispy, savory cake that makes a fantastic addition to any meal. And the best part is that the recipe uses only pantry staples, so you can make these any time!

Continue reading

Advertisements

Apple Fritter Doughnuts

apple-fritters

One of the kitchen gadgets I use least often is the mini deep-fryer– it’s perfect for frying up a batch of chicken tenders, or an experimental batch of cronuts (I promise I’ll blog about those someday), but then you’re left with a bunch of oil you don’t know what to do with, and it’s a pain to dispose of, so I rarely go to the trouble. Still, once you’ve fried one thing, you may as well fry a bunch of things to avoid waste, so after my husband made some of the aforementioned chicken tenders that’s what I decided to do. But what to make?

I ran through the possibilities in my head, discarding some for being too involved, others for being too boring, and kept coming back to apple fritters. I love apple fritters, but almost never buy them because I invariably get distracted by the chocolate-covered old-fashioned donuts that are my favorites. But I’d faithfully bookmarked the recipe at some point, and when I came across it on my computer it was like fate was telling me that now was the time!

Continue reading

Reader’s Digest(ibles): Ma Ingalls’s Vanity Cakes

RD vanity cakes basket

I was definitely a fan of Laura Ingalls Wilder’s Little House series as a child. Wasn’t everyone? Okay, perhaps not, but I enjoyed the descriptions of the day-to-day life (however fictionalized), and one of the food descriptions that stayed with me was in the third book, On the Banks of Plum Creek, where Ma fries up a batch of “vanity cakes” for Laura’s birthday party.

She made them with beaten eggs and white flour. She dropped them into a kettle of sizzling fat. Each one came up bobbing, and floated till it turned itself over, lifting up its honey-brown, puffy bottom. Then it swelled underneath till it was round, and Ma lifted it out with a fork. She put every one of those cakes in the cupboard. They were for the party.

The cakes were not sweet, but they were rich and crisp, and hollow inside. Each one was like a great bubble. The crisp bits of it melted on the tongue.

They ate and ate of those vanity cakes. They said they had never tasted anything so good, and they asked Ma what they were.

“Vanity cakes,” said Ma. “Because they are all puffed up, like vanity, with nothing solid inside.”

As a kid I could picture these exactly– they’d be crispy and thin and about the size of a large plum, with a golden brown outside that shattered when bitten into, and maybe just a faint hint of chew on the inside. They sounded really delicious, and I wished I could try them.

The Little House Cookbook apparently has a very basic recipe for these, but every single one of the online reviews for the recipe states that the cakes just don’t puff up that much– they’re dense and eggy, not crispy, and certainly not hollow inside. This didn’t sound right at all, so I had to think of some other way to achieve the effect. Then I thought of choux pastry.

Continue reading