Best Raised Calas Creole Deep Fried Rice Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CALAS (FRIED RICE BALLS)



Calas (Fried Rice Balls) image

In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.

Provided by Miss Annie

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked rice
2 eggs
1 pinch nutmeg
cooking oil
powdered sugar

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.

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.

RAISED CALAS - CREOLE DEEP FRIED RICE CAKES



Raised Calas - Creole Deep Fried Rice Cakes image

In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Breakfast

Time 20m

Yield 20 calas

Number Of Ingredients 11

1/2 cup rice, uncooked
3 cups water, boiling
1 teaspoon salt
1/2 cake yeast, softened in
1/2 cup water
3 eggs, well beaten
1/4 cup sugar
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup flour, sifted
oil (for frying)

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.

Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 31.7, Sodium 185.9, Carbohydrate 7.7, Fiber 0.1, Sugar 2.6, Protein 1.5

Related Topics