“’Calas, belles calas, tout chauds.’” While that cry can no longer be heard in the streets of New Orleans, calas, sweet or savory rice fritters, have experienced a renaissance in the city after having nearly disappeared. -Liz Williams
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- Peanut oil (for frying)*
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- Pinch salt
- Pinch ground nutmeg
- 2 cups cooked rice, cooled
- 2 large eggs
- 5 to 6 tablespoons all-purpose flour
- Confectioners’ sugar
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
- Meanwhile, in a small bowl, combine granulated sugar, baking powder, salt, and nutmeg. In a large bowl, combine rice and eggs. Add sugar mixture to rice mixture, and stir to combine. If the mixture is too loose, add up to 6 tablespoons flour, 1 tablespoon at a time. Dough should have the consistency of wet biscuit dough.
- Carefully drop by tablespoonfuls into hot oil. Fry until golden, 3 to 4 minutes, turning halfway through. Remove from oil, and let drain on paper towels. While still hot, dust calas with confectioners’ sugar. Serve immediately.
- *Any neutral oil may be used.
Louisiana Cookin https://www.louisianacookin.com/