Best Hot Calas Recipes

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HOT CALAS



Hot Calas image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

5 to 6 cups vegetable oil, for frying
2 cups cooked leftover rice
6 tablespoons all-purpose flour
3 heaping tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
2 large eggs
Powdered sugar, for topping
Cane syrup, for dunking

Steps:

  • Fit a large Dutch oven with a deep-fry thermometer. Fill it halfway with vegetable oil and heat to 360 degrees F.
  • In a large bowl, mix the rice with the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Sprinkle in the vanilla and mix in the eggs until combined.
  • Working in batches, drop the batter by the tablespoonful into the hot oil. Fry until golden browned on both sides, about 4 minutes total.
  • Drain on a paper towel-lined plate and sprinkle with powdered sugar while still hot. Serve hot with cane syrup for dunking.

CALAS



Calas image

Calas (pronounced ka-LA) are round balls of a batter made from flour, sugar, eggs, yeast and leftover rice; the balls are fried until they're piping hot, creating a crisp, browned crust. The rice in the batter breaks down, giving the cooked calas an alluringly spongy, creamy texture, and the yeast makes them seem to be perfumed with rum.

Provided by Lolis Eric Elie

Categories     dessert

Time 30m

Yield makes 15 to 20

Number Of Ingredients 9

2 1/2 teaspoons (1 package) active dry yeast
2 cups cooked and cooled medium-grain white rice
3 large eggs, beaten
1 to 2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 quart peanut oil
Confectioners' sugar

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.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 38 grams, Carbohydrate 31 grams, Fat 49 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 5 grams, TransFat 0 grams

HEARTY COUNTRY HOT CAKES



Hearty Country Hot Cakes image

A thick hearty pancake that melts in your mouth.

Provided by chelseylee

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 6

Number Of Ingredients 10

1 ½ cups buttermilk
1 ¼ cups all-purpose flour
⅓ cup white sugar
⅓ cup dry farina cereal (such as Cream of Wheat®)
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
  • Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 293 calories, Carbohydrate 41.9 g, Cholesterol 33.5 mg, Fat 10.8 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 540.3 mg, Sugar 14.3 g

CALAS



Calas image

The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, "Calas, belles, calas tout chauds!" (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.

Provided by Kim Severson

Categories     appetizer

Time 20m

Yield About 12 calas (4 to 6 servings)

Number Of Ingredients 10

Vegetable oil, for deep-frying
2 cups cooked medium- or long-grain white rice
6 tablespoons flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Pinch of freshly grated nutmeg
2 large eggs
1/4 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
  • In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
  • When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners' sugar, and serve hot.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 10 grams, TransFat 0 grams

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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