Crispy Rice Flour and Egg Fritters

1.In a mixing bowl, combine the rice flour, rolled oats, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to combine all the dry ingredients.

2.In a separate bowl, beat the eggs until well mixed. Add the chopped cashews to the eggs and stir to combine.

3.Pour the egg and cashew mixture into the bowl with the dry ingredients. Stir until a thick batter forms. If the batter is too thick, you can add a tablespoon of water to loosen it slightly.

4.Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle immediately.

5.Once the oil is hot, use a spoon to drop small portions of the batter into the oil, making sure not to overcrowd the pan. Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy.

6.Using a slotted spoon, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

7.Serve the crispy rice flour and egg fritters hot with your favorite dipping sauce.