Creole Calas are fritters composed primarily of cooked rice, yeast, sugar, eggs, and flour; the
resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe
au lait, and is mentioned in most Creole cuisine cookbooks. Calas are also referred to as
Creole rice fritters or rice doughnuts.
- 1 package dry yeast
- 1/2 cup warm water
- 1 1/2 cups well-cooked short-grain rice
- 3 eggs, beaten
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Vegetable oil
- 1/2 cup confectioners' sugar
- 1 tablespoon ground cinnamon
- Dissolve yeast in water.
- Mash hot cooked rice with the back of a spoon; cool to lukewarm.
- Combine yeast and rice, mixing well; cover and let rise in a warm place overnight.
- In the morning add eggs, sugar, flour, salt and nutmeg to rice mixture, beating until thoroughly mixed.
- Heat 3 inches of vegetable oil in a skillet to 375 degrees F. Drop the batter by tablespoonsful into hot oil, and cook until golden brown, turning once.
- Drain well on paper towels.
- Combine confectioners' sugar and cinnamon; sprinkle over hot calas and serve immediately.
Yield: about 2 dozen