Calas Fried Rice Fritters Food

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RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE



Rice Calas (New Orleans Rice Fritters) Recipe image

These little rice fritters-known as rice calas-were once a New Orleans tradition. Rice adds moistness to the inside and texture to the outside.

Provided by Diana Rattray

Categories     Bread     Breakfast

Time 35m

Number Of Ingredients 11

3 large eggs
2 cups cooked rice (cooled)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup flour (enough to make a good drop fritter batter)
oil for deep frying
1/4 cup confectioners' sugar

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

Nutrition Facts : Calories 156 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 125 mg, Sugar 5 g, Fat 9 g, ServingSize 18 servings, UnsaturatedFat 0 g

CALAS FRIED RICE FRITTERS



Calas Fried Rice Fritters image

Provided by David Guas

Categories     Egg     Dessert     Kid-Friendly     Mardi Gras     Vanilla     Deep-Fry     Party     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 3 to 3 1/2 dozen

Number Of Ingredients 10

1/2 cup long-grain white rice (Mahatma® brand if you can find it)
Peanut oil for frying
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Cane syrup for serving

Steps:

  • Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add the rice, stir once, reduce the heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper--lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
  • Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
  • While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
  • Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.

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