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


  • 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


  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.
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