CREOLE RICE CALAS(FRIED RICE CAKES)
List of Ingredients
CREOLE RICE CALAS:
Fried rice cakes
"CALAS! CALAS, TOUT CHAUD!" as the Creole women used to shout when they sold them in the French Quarter. What are calas? (or, "I've got all this leftover rice, NOW WHAT DO I DO?") Calas are fried balls of rice and dough that are eaten covered with powdered sugar, not unlike rice-filled beignets.
The way it has been told is that long ago, on cold mornings in New Orleans, women would walk the streets of the French Quarter selling these warm fried cakes for breakfast.
6 tablespoons flour
3 heaping tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked rice
2 eggs
Pinch of nutmeg
Cooking oil
Powdered Sugar
Recipe
Mix together the flour, sugar, baking powder, salt, and vanilla. Thoroughly mix the rice and eggs together in a separate bowl. Add the dry ingredients to the rice and egg mixture. When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown. Drain on paper towel. Sprinkle with powdered sugar and serve while hot. Other variations are to serve with honey or (my favorite) Stein's Cane Syrup instead of the powdered sugar.
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