Ingredients:
500g rice
1kg rice flour
oil for deep frying
Method:
The day before, cook the rice. Wash the rice and set aside to drain then bring 2.5l water to a boil. Add the rice and cook, uncovered, over low heat until the rice breaks down into a kind of porridge.
Stir in the rice flour and add enough water to give a firm but flexible dough. Allow to cool, cover with clingfilm (plastic wrap) and set aside in a warm place over night (this allows the batter to ferment). In Europe it is best to warm your oven, turn it off then set the batter in the warm oven to ferment over night.
The following day, scoop out pieces of the batter, shape into balls and flatten them slightly with your hands.
Heat oil in a deep fryer to about 180°C. Add the rice fritters a few at a time and cook in small batches until nicely golden brown all over.
Traditionally, in Mali, these are served as an accompaniment to a sheep's head stew.
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