CALAS
Calas (pronounced ka-LA) are round balls of a batter made from flour, sugar, eggs, yeast and leftover rice; the balls are fried until they're piping hot, creating a crisp, browned crust. The rice in the batter breaks down, giving the cooked calas an alluringly spongy, creamy texture, and the yeast makes them seem to be perfumed with rum.
Provided by Lolis Eric Elie
Categories dessert
Time 30m
Yield makes 15 to 20
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 38 grams, Carbohydrate 31 grams, Fat 49 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 5 grams, TransFat 0 grams
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
CALAS
This is an old family recipe from my great grandmother. It used to be a morning breakfast food in French and Creole homes in Louisiana. It is still a family favorite and one of the first things kids learn to make in the kitchen and an excellent use of left over rice. So share my families tradition and have some Calas and strong coffee or cafe au lait one morning.
Provided by Cheryle Grace @Sweetsgal
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- Combine the rice,flour,granulated sugar,salt,cinnamon and nutmeg in a large bowl.
- Beat eggs well and add vanilla extract and almond or soy milk.
- Add egg mixture to the rice/flour mixture and mix thoroughly.
- Shape the mixture into ping pong size balls and fry in oil until golden
- Drain and dust with confectioners sugar.
- Although delicious served immediately, these Calas are good anytime of day, especially with your coffee or tea!
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.
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.
CALLAS
This recipe came from a fund raiser cookbook for an elementary school in New Orleans. They have the texture and taste of a very light cake donut. Excellent with coffee in the morning, with or without a dusting of sugar. To save on prep time when you serve these for breakfast, mix everything together except the self rising flour the night before , and refrigerate overnight. Stir in the flour in the morning and proceed. Cooking time is included in the prep time because it is not passive. With my deep fryer cooking time is about 10 minutes. 4 batches of 6 fritters.
Provided by Poll_of_the_Purple_
Categories Breads
Time 45m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place rice in medium bowl.
- drizzle milk over the rice and mash until almost smooth.
- Add next 5 ingredients (vanilla through nutmeg), beat until smooth.
- Fry in hot oil (350°F) until golden brown, about 2 1/2 minutes, turning once.
- Dust with powdered sugar.
- Serve hot.
Nutrition Facts : Calories 140.4, Fat 1.7, SaturatedFat 0.6, Cholesterol 53.6, Sodium 218.5, Carbohydrate 27, Fiber 0.5, Sugar 8.5, Protein 3.8
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