Summary

Ingredients

• 600 ml milk
• 140 g rice puddin
• 80 g suar
• 1 pinch (s) salt
• some breadcrumbs
• 2 egg (s)
• Oil for frying
• 3 tablespoon sugar
• 1 teaspoon cinnamon
• some lemon zest
• some flour

Also: (for the cherries)

• 1 glass cherry (s), approx. 700 ml, 350 g drained weight
• 1 cinnamon stick (s)
• 15 g cornstarch
• 3 tablespoon sugar

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Instructions

1. Put the milk with the sugar and a pinch of salt in a saucepan and bring to the boil. Add the rice pudding and simmer gently for about 30 minutes, stirring occasionally. Spread the rice pudding into a flat pan and let it cool down.
2. Heat the oil in a saucepan to 160 - 170 degrees. Put the flour, eggs and breadcrumbs on a plate each. Stir the cooled rice pudding and shape a tablespoon of rice pudding into balls with your hands. If necessary, put a cherry in the middle of the balls. Roll the balls first in flour, then in the beaten egg and then in the breadcrumbs and bake in the oil for about six minutes. Drain on kitchen paper. Mix the cinnamon with 1 teaspoon sugar and turn the fried balls in it.
3. Drain the cherries and collect the juice. Mix 3 tablespoons of juice with the starch, put the rest in a saucepan, add the sugar and the cinnamon stick and bring to the boil. When the juice boils, add the starch and simmer for three minutes. Add the cherries and simmer for another minute. Put the cherries in a bowl and let cool.
4. Serve the balls with the sauce.