Rice, cornmeal and sultana (baked) fritters

by Alice on marzo 22, 2010

Rice, cornmeal and sultana (baked) fritters


150 g whole rice, washed in cold water, well drained then cooked in water until very tender
160 g rice malt syrup
3 tablespoons light and fruity extra virgin olive oil
zest of 1 organic lemon, grated
3 tablespoons whole rice flour
80 g corn flour (GMO-free)
a pinch of whole sea salt
a few pinches of vanilla powder
1 tablespoon cornstarch (GMO-free)
3 handfuls of sultanas, soaked in 3 tablespoons mirin for about 15 minutes then drained and pat dried
powdered brown cane sugar or extra fine almond flour, to serve


Preheat the oven to 170° C. Place cooked rice, malt syrup and oil in the bowl of a mixer and process until very smooth. Transfer the mixture into a bowl, add all remaining ingredients and stir well until everything is incorporated. Place a sheet of parchment-paper on a baking tray and scoop up a spoonful of batter and drop it onto the parchment-paper. Repeat with remaining mixture. Once the fritters have been placed on the baking sheet bake for 20-25 minutes or until crisp and golden on both sides (you can turn the fritters over with a spatula). Remove from the oven, transfer onto a plate, absorb any excess oil with kitchen paper (this step shouldn’t be really necessary), sprinkle with some powdered sugar or almond flour and eat warm.

Posted in: autumn,baking,breakfast and brunch,desserts,finger food,gluten-free,grains,picnic,rice,snacks,spring,sweet,tea time,winter

{ 2 comments… read them below or add one }

1 Alessandra marzo 25, 2010 alle 14:15

Gnam!!!! I could have one right now thank you!

2 Robyn marzo 26, 2010 alle 02:35

Wow – what a gorgeous recipe. I’ve never seen anything like this before. Thanks!

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