Beignets are not the only tasty Creole sweet treat from New Orleans.
Calas (pronounced Ka-la) are deep fried yeast risen rice cakes that are served with powdered sugar or syrup.
Breakfast, lunch,dinner, or just as a snack with coffee, these are a unique way to enjoy the Creole flavor of New Orleans cuisine.
This is from an old 1880's recipe adjusted for modern methods.
Makes approximately 20 Calas- enough for the whole family.
Leftover rice will never be a problem again.
Step 1: Ingredients and Amounts Needed:
1 1/2 cups of cooked, mashed lukewarm rice
One packet of yeast
1/2 cup of warm water
Three eggs at room tempture, beaten
1/2 Teaspoon salt
1/4 cup (+1 tablespoon) white sugar
1 1/4 cups of flour
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
oil for frying
Confectioners sugar for dusting
Steens Cane Syrup(optional)