Recipe Baked Rice, Yogurt, and Fruit Fritters

[MypinchofItaly]

Makes about 8 fritters, Prep time: 15-20 minutes, Cook time: 20–25 minutes

Ingredients:

• 200 g (about 1 cup) cooked rice pudding, cooled (slightly sticky is ideal)
• 125 g (½ cup) blueberry yogurt
• 1 egg
• 1-2 tablespoons all-purpose flour
• 2 tablespoons sugar (adjust to taste)
• 50 g (⅓ cup) fresh blueberries
• 30 g (3 tablespoons) dried cranberries
• Icing sugar, to taste

Method

1. Preheat the oven to 180°C (350°F) Gas 4 and line a baking tray with parchment paper.
2. In a bowl, mix the cooled rice pudding with the blueberry yoghurt until combined.
3. Add the egg and stir well.
4. Mix in 1 tablespoon of flour; if the mixture is too soft, add a little more until you get a thick, scoopable batter.
5. Stir in the sugar.
6. Gently fold in the fresh blueberries and dried cranberries.
7. Using a spoon, drop 8 (or more, depends on the size you chose) portions onto the tray, slightly shaping them into rounds.
8. Bake in the static pre-heated oven for 20–25 minutes, or until lightly golden, place them on a plate lined with absorbent kitchen paper.

Regardless of how you decide to cook them, let them cool slightly, then finish with a generous dusting of icing sugar. Keep in mind they won’t turn into big, fatty fritters—but they’re absolutely delicious, guaranteed!

 

[Morning Glory]

Very unusual and great fun! I love rice pudding so I'm sure I'd like these. I particularly like the idea of the sharpness of the cranberries and tangy yoghurt with the sticky, starchy rice.