CALAS (CREOLE RICE BEIGNETS)
A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.
Provided by Gabrielle in DC
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
- Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
- Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g
CALAS FRIED RICE FRITTERS
Provided by David Guas
Categories Egg Dessert Kid-Friendly Mardi Gras Vanilla Deep-Fry Party Kidney Friendly Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 to 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add the rice, stir once, reduce the heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper--lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
- Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
- While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
- Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
CALAS
The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, "Calas, belles, calas tout chauds!" (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.
Provided by Kim Severson
Categories appetizer
Time 20m
Yield About 12 calas (4 to 6 servings)
Number Of Ingredients 10
Steps:
- In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
- In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
- When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners' sugar, and serve hot.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 10 grams, TransFat 0 grams
CALAS - RICE FRITTERS
Even the pickiest eater will love this traditional New Orleans rice fritter. Allowing the batter to sit overnight gives this particular recipe a distinctive, subtle sourdough flavor and the lack of sugar (besides what is required to proof the yeast) allows you to control how sweet you want this to be. This is a great way to use leftover rice. Your choice of oil will make a big difference in the flavor. The recipe calls for peanut oil, but I prefer it with safflower oil. It gives it a lighter, more interesting flavor (not too mention being cheaper). I got this recipe from a blog I highly recommend, Nola Cuisine.
Provided by OwlMonkey
Categories Yeast Breads
Time 45m
Yield 5-6 calas
Number Of Ingredients 11
Steps:
- The day before you want to make your Calas, combine the water and sugar in a small bowl. Add the yeast and let stand until foamy, about 10 minutes. Add the rice and stir well. Cover with plastic wrap and leave at room temperature overnight. This step will really give your Calas a distinctive flavor; think sourdough.
- The next day, stir the rice mixture and kind of mash the rice against the side of the bowl with a wooden spoon. Don't go too crazy though, I like to have a bit of that rice texture in the finished product.
- Add the remaining ingredients to the rice mixture, mix well with a wooden spoon. The mixture should be a fairly loose batter, a little thicker than pancake batter. Cover and let rise in a warm place for 1 hour. This step will make your Calas as light as air when fried! (Here is where I digress from the original recipe: be aware that if you let it rise the whole time it will soak up a lot more oil into the air pockets that will form. I let it rise for 15 minutes and they turn out perfectly and much less fatty)
- Heat 3 inches of peanut oil in a large saucepan to 365 degrees. Drop spoonfuls of the Calas batter into the hot oil. Fry until golden brown, turning once. Serve with lots and lots of powdered sugar, like Beignets, or drizzle with Cane Syrup. Recipe makes about 6 good sized Calas.
Nutrition Facts : Calories 1387.8, Fat 131.9, SaturatedFat 22.6, Cholesterol 84.6, Sodium 58.9, Carbohydrate 49.5, Fiber 0.9, Sugar 26.3, Protein 5.7
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