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)
Step 2: Getting Started
Add one packet of yeast to 1/2 cup of lukewarm warm water mixed with 1 teaspoon of white sugar. Set aside for five minutes to activate the yeast.
Add 1 1/2 cups of cooked lukewarm (if rice is cold, warm gently in microwave) mashed rice to a medium sized bowl, mix in the yeast/water mixture and mix well.
Cover and let rise for a few hours or overnight.
Step 3: After the mix has risen:
Beat the eggs, sugar, salt, flour, cinnamon, and nutmeg together until well mixed. Add this to the rice/yeast mixture, beat until smooth.
Let stand and rise again in a warm place for about 30 minutes.
Step 4: Fry Them Up
Stir the rice/flour mix until well mixed.
Carefully drop a heaping tablespoon( or 2 oz. ladle) if the stirred mix into the hot oil.
Cook about 2-3 minutes turning to evenly brown- using a slotted spoon.
Do not crowd the calas, cook in batches to avoid lowering oil temperature.