Tomato, Parmesan, and Kalamata Olive Journey Cakes

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

More 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

  1. Stir together rice and next 5 ingredients in a large bowl.
  2. Stir in tomato, Parmesan cheese, and olives.
  3. Pour oil to a depth of 1/4 inch into a large, heavy skillet; heat to 350°.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato, Parmesan, and Kalamata Olive Journey Cakes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy