Louisiana Calas
A recipe for Louisiana Calas from Rice: A Savor the South Cookbook, written by Michael W. Twitty. These deep-fried rice fritters are served hot and fresh with cane syrup and powdered sugar.
Servings 6 Calas
Ingredients
- 1 1/2 cups water
- 2/3 cup long-grain white rice not converted, washed and drained
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons double-acting baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Pinch of kosher salt
- 2 large eggs
- 2 tablespoons sugar
- Vegetable oil for deep frying
- Cane syrup for serving (optional)
- Powdered sugar for topping (optional)
Instructions
- Bring the water to a boil in a small, heavy-bottomed saucepan with a tight-fitting lid. Slowly pour in the rice and stir two or three times. Add more water if necessary to cover the rice by 1 inch, then cover the pan tightly. Turn the heat down to low and simmer for 20 minutes, or until the rice has absorbed all of the liquid.
- Remove the pan from the heat and let it sit, still covered, for another 15 minutes to ensure maximum water absorption. Spread the cooked rice out in a large skillet and allow it to cool to room temperature.
- Whisk or sift together the flour, baking powder, spices, and salt into a medium mixing bowl. Set aside.
- In a large mixing bowl, beat the eggs and sugar for several minutes until sugar is dissolved.
- Add the cooled rice and stir with a spoon until the rice is well coated.
- Add the dry ingredients to the rice-and-eggs mixture 1/2 cup at a time, stirring constantly, until well mixed and a dough forms.
- Place the rice dough on a lightly floured work surface and divide it into six even portions. Moistening your hands frequently wiht cold water to prevent sticking, shape each portion into a ball. They should each be the size of a golf ball.
- Pour the oil into a large Dutch oven to a depth of about 3 inches. Place the pot over high heat and heat the oil to 350˚F.
- When the end of a spoon sizzles when dipped into the oil, it's ready. Deep-fry the calas over medium-high heat, two or three at a time, turning them frequently with a slotted spoon. As they turn golden brown, use the slotten spoon to transfer them to paper towels to drain.
- Have your cane syrup and powdered sugar ready and serve the calas piping hot! They must be eaten hot and fresh.