RCI-BR.008.0040.001
Calas
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 tablespoons
- 3 tablespoons
- 2 teaspoons
- ¼ teaspoon
- ¼ teaspoon
- 2 cups
- 2 unit
- 1 pinch
- 1 unit
- 1 unit
Method
1
Combine flour, sugar, baking powder, salt, and nutmeg in a medium bowl, whisking to distribute the leavening agents evenly.
2
Beat the eggs in a separate bowl, then add vanilla extract and stir to combine.
3
Add the beaten eggs and vanilla mixture to the dry ingredients, stirring until just combined.
4
Fold the cooked rice into the batter gently until evenly distributed throughout, being careful not to overwork the mixture.
5
Heat cooking oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C) or until a small piece of batter sizzles immediately upon contact.
5 minutes
6
Drop rounded tablespoons of batter carefully into the hot oil, working in batches to avoid crowding the pan.
1 minutes
7
Fry for 2–3 minutes on the first side until golden brown and crispy, then flip carefully with a slotted spoon.
3 minutes
8
Continue frying on the second side for another 1–2 minutes until evenly browned on all sides.
2 minutes
9
Remove the calas with a slotted spoon and drain on paper towels to remove excess oil.
10
Dust the warm calas generously with powdered sugar while still hot, using a fine-mesh sieve for even coverage.
11
Serve the calas warm as a traditional Cajun breakfast or snack, preferably within minutes of frying.