Raised Calas Creole Deep Fried Rice Cakes Recipes

RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE

Steps:

• Whisk the eggs until well beaten.
• Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.
• Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.
• Heat oil in the deep fryer to 365 F.
• Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.
• Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
• Drain on paper towels and generously sprinkle with confectioners' sugar.
• Serve You Might Also Like Spiced Apple Fritters Old-Fashioned Doughnuts

RAISED CALAS - CREOLE DEEP FRIED RICE CAKES

Steps:

• Cook rice until very soft.
• Drain, mash, and cool to lukewarm.
• Add yeast, beat and let rise overnight.
• In the morning, add remaining ingredients.
• Beat again and let rise about 20 minutes in a warm place.
• Preheat oil to 365°F.
• Drop batter by tablespoons into oil and fry until golden brown.
• Drain on paper towels and serve hot.

CALAS (CREOLE RICE BEIGNETS)

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.