Calas Creole Rice Beignets Food

RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE

Steps:

• Whisk the eggs until well beaten.
• Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.
• Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.
• Heat oil in the deep fryer to 365 F.
• Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.
• Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
• Drain on paper towels and generously sprinkle with confectioners' sugar.
• Serve You Might Also Like Spiced Apple Fritters Old-Fashioned Doughnuts

CALAS (CREOLE RICE BEIGNETS)

Steps:

• Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
• Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
• Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

RAISED CALAS - CREOLE DEEP FRIED RICE CAKES

Steps:

• Cook rice until very soft.
• Drain, mash, and cool to lukewarm.
• Add yeast, beat and let rise overnight.
• In the morning, add remaining ingredients.
• Beat again and let rise about 20 minutes in a warm place.
• Preheat oil to 365°F.
• Drop batter by tablespoons into oil and fry until golden brown.
• Drain on paper towels and serve hot.

CALAS (CREOLE RICE BEIGNETS)

Steps:

• Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
• Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
• Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

CALAS

Steps:

• Dissolve the yeast in 1 cup warm water and set aside. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well. Mix in up to 1 cup additional flour to make a batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.
• Place the oil in a 3-quart casserole or Dutch oven. Heat to 350 degrees. Drop heaping tablespoons of batter into the oil and fry until nicely browned. Drain on a double thickness of paper towels. Dust with confectioners' sugar and serve while hot.

CALAS (FRIED RICE BALLS)

Steps:

• 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.