Fritter Me Timbers!
Mini Coconut Rice Fritters Drizzled with Tangy Tamarind Glaze
28 minutes
Serves 4
DessertAfricanDairy-free
Herb's take
Let’s crash the dessert table with a crispy North African treat, inspired by the sweet-savory play you find from Morocco to Zanzibar. You’ll master the art of binding rice into fritters (yes, it can be done!) and whip up a tamarind glaze that cuts through the richness like a culinary scimitar.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, mix together the cooked rice, shredded coconut, egg, all-purpose flour, and 1 tablespoon of sugar until well combined.
- 02With damp hands, form the mixture into 16 small balls, pressing firmly so they hold shape.
- 03Heat the vegetable oil in a medium skillet over medium-high until shimmering.
- 04Fry the rice balls in batches (about 8 at a time), turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Transfer to a paper towel-lined plate to drain.
- 05While the fritters fry, combine the tamarind paste, remaining 1 tablespoon sugar, and water in a small saucepan. Bring to a simmer over medium heat and cook for 2–3 minutes, stirring, until glossy and syrupy.
- 06Drizzle the warm tamarind glaze generously over the fritters just before serving.
- 07Serve immediately while the fritters are crisp, and prepare for polite applause.
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