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Traditional New Orleans Calas

Source of Recipe


From "Kevin Belton's Big Flavors of New Orleans"



List of Ingredients



• Oil, either peanut or vegetable, for frying
  
• 1 cup all-purpose flour
  
• 1 ¼ teaspoons baking powder
  
• ½ teaspoon ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• ½ teaspoon allspice
  
• 3 large eggs
  
• ¼ cup sugar
  
• 2 teaspoons vanilla
  
• ½ teaspoon kosher salt
  
• 2 tablespoons Steen's Pure Cane Syrup
  
• 1 ½ cups cooked organic long-grain rice, chilled
  
• ½ cup powdered sugar
  






Instructions



1. Heat oil for frying to 350 degrees.
   
   
2. Combine flour, baking powder, cinnamon, nutmeg, and allspice; sift thoroughly and set aside.
   
   
3. In a medium bowl, beat the eggs, sugar, vanilla, and salt until foamy and about double in volume, around 2 minutes. Add in half of the dry ingredients and continue to mix. Add syrup. Once thoroughly incorporated, add remaining dry ingredients.
   
   
4. Add rice to the wet batter and combine until the mixture just comes together. It should be a loose, rough rice ball.
   
   
5. Scoop out balls of rice batter the size of a golf ball and gently drop into fryer. Continue to add the rice balls, being careful not to overcrowd the fryer. Use a slotted spoon to move the calas around to make sure they cook evenly and turn a golden brown. Remove from oil and allow to drain on a paper towel. Dust with powdered sugar and serve warm.
   
   
   Makes about 12