Tomato, Parmesan, and Kalamata Olive Journey Cakes

recipe
These cakes were an early version of road food. Workers in the field or travelers would tuck several into their pockets for a simple meal. You can purchase rice flour at health food stores.

Yield:

Makes 20 cakes

Recipe from

Southern Living

Ingredients

2 cups cold, cooked aromatic rice
2 large eggs, lightly beaten
2 cups milk
1 1/2 cups rice flour
1 1/2 tablespoons butter, melted
2 teaspoons salt
1 tomato, seeded and finely chopped
1/2 cup shredded Parmesan cheese
1/4 cup minced kalamata olives
Peanut oil

Preparation

Stir together rice and next 5 ingredients in a large bowl.

Stir in tomato, Parmesan cheese, and olives.

Pour oil to a depth of 1/4 inch into a large, heavy skillet; heat to 350°.

Drop batter by 1/4 cupfuls into hot oil; fry in batches 2 minutes on each side or until golden. Drain on wire racks over paper towels. Serve immediately.

Note:

Meredith Coxe, Darlington, South Carolina,

Southern Living Favorites

April 2004
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