屈服：制作3至3-1/2打。
Crisp around the edges with a plump, toothsome belly, these fritters beg to be served with obscene quantities of earthy, sorghum-like cane syrup, though traditionalists may opt for confectioners’ sugar instead.
此食谱是从中摘录的大坝好甜。
Pour enough peanut oil into a large pot to fill it to a 2-1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
当油加热时，将面粉，发酵粉和肉桂放在一个中等大小的碗中。
使用立式搅拌机或手动搅拌机，将鸡蛋，糖和香草高速搅拌直至泡沫状，并在1-1/2到2分钟的体积上进行两倍。在一半的干成分中筛选一半，加入盐，然后以低速混合，直到仅保留几条干连条纹为止。筛选剩余的干成分，然后在低速上混合几圈，然后加入米饭并混合直到薄饼面糊将其放在一个松散的，粗糙的球中。
一旦你的油热,一茶匙在炎热的oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
我通常在冰箱里剩下米饭时制作卡拉斯 - 无论是星期一的红豆还是中国外卖。如果使用剩余的米饭，请在面糊中加入1-1/2杯煮熟的冷米。
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