Best Raised Calas Creole Deep Fried Rice Cakes Recipes
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
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 (CREOLE RICE BEIGNETS)
A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.
Provided by Gabrielle in DC
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g
RAISED CALAS - CREOLE DEEP FRIED RICE CAKES
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
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
CALAS FRIED RICE FRITTERS
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
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.
CALAS (FRIED RICE BALLS)
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
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.
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