Creole Calas
Sweet fried rice fritters, once sold on the streets of the French Quarter and now a rarity worth reviving.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Deep pot
- •Thermometer
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 38
- protein
- 5
- calories
- 260
Instructions
- 1
Mash the cold rice lightly with a fork until some grains break down.
- 2
Beat in the eggs, vanilla, and sugar. Gently stir in the flour, baking powder, nutmeg, and salt.
- 3
Let the batter rest for 30 minutes at room temperature.
- 4
Heat 3 inches of oil to 360°F (182°C).
- 5
Drop heaped tablespoons of batter into the hot oil. Fry for 3–4 minutes, turning once, until deep golden.
- 6
Drain on a rack for 1 minute. Dust heavily with powdered sugar and serve hot.
Chef's tips
Use soft, day-old rice. Freshly cooked firm rice will not hold the batter together properly.
Storage
Best within an hour of frying; the batter can rest overnight refrigerated.
Reheating
Crisp for 5 minutes in a 375°F oven.
Common mistakes to avoid
- •Frying in oil that is too hot, which browns the outside before the center cooks.
- •Making the batter too thin, which spreads in the pan instead of staying in a ball.
- •Adding powdered sugar while the calas are still greasy instead of waiting 1 minute on the rack.
Serving suggestions
Cooked Creole Calas?
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