- 2 cups of cooked rice tea
- Half a cup of milk tea
- 1 cup of wheat flour
- 1 teaspoon minced garlic
- 2 eggs
- 1 tablespoon Worcestershire sauce, optional ingredient
- 2 tablespoons grated parmesan cheese
- Half a cup of chopped green chives tea
- Half a cup of chopped parsley tea
- 1 teaspoon baking powder
- Enough oil for frying
- Salt to taste
- Black pepper to taste
Step 1 – In a deep dish mix the cooked rice, milk, beaten eggs, Worcestershire sauce, Parmesan cheese, parsley, chives and pepper and salt.
Step 2 – Add the flour gradually until the mixture gives consistency. If necessary use more flour. The dough should not be hard.
Step 3 – Take the dough to the refrigerator, covered, for about 30 minutes. Remove the dough and mix the yeast.
Step 4 – Heat the oil in a deep frying pan. To find the exact temperature point of the oil, test with a matchstick. When you light the oil it will be at the ideal temperature.
Step 5 – Lower the heat a little and add small spoonful of the batter to fry. Let it fry on one side and then turn to brown on the other.
Step 6 – Take care that the stove flame does not overheat the oil.
Step 7 – Drain the cookies in a tray lined with paper towels. Serve immediately.
A type of appetizer that can be accompanied with any meal