New Orleans Calas2013-01-06
Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying “Belles Calas! Calas tout chaud!”
- 1/2 cup uncooked rice
- 3 cups boiling water
- 1 package active dry yeast
- 3 eggs, well beaten
- 1/4 cup flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mace
- 1/2 teaspoon freshly-grated nutmeg
- Fat (for deep-fat frying)
- Confectioners' sugar
Cook rice in boiling water until very tender and mushy. Drain and set aside to cool.
Dissolve yeast in 2 tablespoons warm water.
Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.
Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter.
Heat fat to 370 degrees F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds.
Drop batter from tablespoons into hot fat and fry until golden brown.
Drain on paper towels and sprinkle with confectioners' sugar.
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