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    Creole Calas

    Source of Recipe

    From "Southern Fried" by James Villas

    Recipe Introduction

    "Once was the time when these hot, spongy Creole fritters were sold at stands all over the French Quarter of New Orleans, but today you almost have to be invited into a private home during Mardi Gras for the possibility of being served delectable calas at the end of a lavish meal. Although the fritters are traditionally dusted with confectioners' sugar, I think they're equally good drizzled with honey or sorghum. Calas are also delicious for breakfast."

    List of Ingredients

    ◦ 2 cups boiled, cooled long-grain white rice
    ◦ 3 large eggs, beaten
    ◦ teaspoon pure vanilla extract
    ◦ teaspoon grated nutmeg
    ◦ teaspoon ground cinnamon
    ◦ teaspoon grated lemon rind
    ◦ 1 cup all-purpose flour
    ◦ cup granulated sugar
    ◦ 3 teaspoons baking powder
    ◦ teaspoon salt
    ◦ 1 quart peanut or canola oil
    ◦ Confectioners' sugar


    In a large bowl, combine the rice, eggs, vanilla, nutmeg, cinnamon, and lemon rind and stir till well blended.

    Into another bowl, sift together the flour, granulated sugar, baking powder, and salt, add to the rice mixture, and stir till well blended, adding a little more flour if necessary to make a batter that is thick but loose enough to be dropped easily from a spoon.

    Pour the oil into a large pot and heat to about 350 F on a deep-fat thermometer. Drop the batter by heaping tablespoons into the oil, fry till nicely browned, about 3 minutes, and drain on paper towels. Dust the calas with confectioners' sugar and serve hot or warm.

    Makes about 2 dozen fritters




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