Calas

Calas

Makes 2 dozen. Recipe is from “The Delta Queen Cookbook” (LSU Press, 2012) by Cynthia L. Nobles, who says, “In the 1800s and well into the 20th century, Creoles enjoyed this rice fritter for breakfast with café noir (black coffee) or café au lait (coffee with milk). Originally made with yeast, the batter adapted well to the modern baking powders that became widely available after the mid-1800s.”

2⁄3 cup unbleached flour

1 tbl. baking powder

1/4 tsp. salt

3 large eggs

1⁄3 cup sugar

1/4 tsp. freshly grated nutmeg

1/2 tsp. vanilla

2 cups cold cooked rice

Vegetable oil for frying

Confectioners’ sugar for dusting

1. In a medium bowl, sift together flour, baking powder and salt.

2. Whisk in eggs, sugar, nutmeg and vanilla. Stir in rice. Refrigerate batter while oil heats.

3. In a deep fryer or heavy pot, heat 11/2 inches oil to 365 F. Drop batter by a rounded tablespoon and fry until golden brown, about 2-3 minutes. Refrigerate batter between batches.

4. Remove cooked calas from oil, drain and liberally sprinkle with confectioners’ sugar. Serve hot.