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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Calas - Quick - Mom's Quick Calas - Deep Fried Rice Cakes Recipe

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This recipe for Calas - Quick - Mom's Quick Calas - Deep Fried Rice Cakes is from Mom's All In The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Beaten Eggs
2 Cups Cooked Rice
1/2 Teaspoon Vanilla
1/2 Teaspoon Ground Nutmeg
6 Tablespoons Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
3 Teaspoons Baking Powder
As Needed, Cooking Oil for Deep Frying
As Needed, Powdered Sugar for Dusting
Directions:
Directions:
In a mixing bowl, beat the EGGS well, then add in the RICE, VANILLA and NUTMEG and mix together well.

Add in the FLOUR, SUGAR, SALT and BAKING POWDER and mix until thoroughly blended.

Add enough COOKING OIL to a Frying Pot to Deep Fry, and heat to about 360°F.

Drop the CALAS by spoonfuls into the Hot OIL and fry until golden brown, usually about 1 minute.

Remove from the OIL and drain on a paper towel. Sprinkle with POWDERED SUGAR and eat while hot.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
0:08
Personal Notes:
Personal Notes:
Mom is a native of Louisiana and her family were native to New Orleans. This is Mom's recipe for what is known as Calas. - Calas are deep fried rice cakes, made with sugar, flour, eggs and rice. It was a popular breakfast food in New Orleans in the early 20th century, and has a mention in most Creole cuisine cookbooks. They are delicious either for breakfast with jam, or at teatime served like scones with jam and cream. The history of Calas is very similar to many other traditional New Orleans food, coming from both African and European heritage. - Earlier times in New Orleans, the street vendors were often called "Calas Women." These women would sell their pastries in covered baskets or bowls during the early morning in the French Quarter. Calas are also referred to as Creole rice fritters or rice doughnuts. Modern day Beignets have since replaced the Creole rice fritters in most areas of New Orleans, but Calas can still be made to order in some restaurants.

 

 

 

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