Creole Calas

2013-01-06
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Ingredients

  • 1 package dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups well-cooked short-grain rice
  • 3 eggs, beaten
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Vegetable oil
  • 1/2 cup confectioners' sugar
  • 1 tablespoon ground cinnamon

Method

Step 1

Dissolve yeast in water. Mash hot cooked rice with the back of a spoon; cool to lukewarm.

Step 2

Combine yeast and rice, mixing well; cover and let rise in a warm place overnight.

Step 3

In the morning add eggs, sugar, flour, salt and nutmeg to rice mixture, beating until thoroughly mixed.

Step 4

Heat 3 inches of vegetable oil in a skillet to 375 degrees F. Drop the batter by tablespoonsful into hot oil, and cook until golden brown, turning once. Drain well on paper towels.

Step 5

Combine confectioners' sugar and cinnamon; sprinkle over hot calas and serve immediately.

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