Best Hot Calas Recipes

HOT CALAS

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 (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:

• 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.

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.