Calas (Creole Rice Fritters)
15m prep 15m cook 30m ready
About 20 fritters These old-fashioned fritters were once sold by street vendors—many of them slaves, former slaves, or the descendants of slaves—in New Orleans. While they have fallen out of favor when compared to the beignet, we think they are worth remembering. Please read about Deep-Frying.
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Ingredients
- 2 inches vegetable oil
- 2 cups cooked white rice
- 3 large eggs
- ½ cup (100g) sugar
- 2 ¼ teaspoons baking powder
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- (½ teaspoon grated or ground nutmeg)
- ¾ cup (95g) all-purpose flour
- Powdered sugar
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Step 1.
Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil
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Step 2.
Meanwhile, mix together in a large bowl: 2 cups cooked white rice; 3 large eggs; ½ cup (100g) sugar; 2 ¼ teaspoons baking powder; 1 teaspoon vanilla; ½ teaspoon ground cinnamon; (½ teaspoon grated or ground nutmeg)
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Step 3.
Add: ¾ cup (95g) all-purpose flour
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Step 4.
Stir to combine. Carefully drop 1 tablespoon of batter for each doughnut into the fat, adding 5 or 6 at a time. Fry until golden. Drain on paper towels or a rack set over a baking sheet. Sprinkle with: Powdered sugar
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