Put the rice,
eggs, sugar and vanilla in a bowl and mix well. Sift together the flour,
baking powder and salt, then stir into the rice mixture. Stir in the
coconut.
Heat the oil
in a deep fat fryer to 180-190C (350-375F) or until a cube of bread
browns in 30 seconds. Drop tablespoonfuls of the mixture into the hot
oil, one at a time, and deep-fry until golden on all sides. Drain on
absorbent kitchen paper.
Transfer the
fritters to a warmed serving dish and sprinkle generously with icing
sugar. Serve hot.