In this week's episode of Louisiana Eats!, listen as two men with long-standing reputations in the New Orleans restaurant scene discuss their craft. Hear how Chef Greg Picolo has found redemption at a restaurant of the same name, and how sticking to tradition has kept Wayne Pierce's restaurant thriving for 120 years.
MIX TOGETHER 2 CUPS COOKED RICE 6 T FLOUR 3 HEAPING T SUGAR 2 TSP. BAKING POWDER 1/4 TSP. SALT 1/4 TSP. VANILLA NUTMEG THEN ADD 2 EGGS TOPPING POWDERED SUGAR
Mix the rice and dry ingredients together thoroughly. Add the eggs and when thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown. Drain on paper. Sprinkle with powdered sugar. Serve hot.