Calas

Course : Cajun
Serves: 18
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Ingredients:

1 1/2 cups flour -- all-purpose, unsifted
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 package active dry yeast
1/4 cup water -- very hot tap
3 large eggs -- at room temperature
1 1/2 cups rice -- cooked
1 Cup vegetable oil for deep-frying
1 Cup sugar
 

Preparation / Directions:

1. In small mixer bowl, thoroughly mix 1/3 cup flour, 1/2 cup sugar, the salt, nutmeg and active dry yeast. 2. Gradually add water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scarping bowl occasionally. 3. Add eggs and 1/2 cup flour, or enough flour to make thick batter; beat at high speed 1 minute, scraping bowl occasionally. 4. Add rice and beat 1 minute longer. 5. Stir in enough additional flour to make very soft dough. 6. Cover; let rise in warm, draft-free place until doubled in bulk, about 30 minutes. 7. Heat oil to 370F. 8. Stir batter down; drop by tablespoons into hot oil and fry, turning once, until deep golden brown, about 3 minutes. 9. Drain on paper towels and roll in sugar; serve warm. NOTE: Until recent years, women selling calas were daily-morning figures on the streets of New Orleans. Upon hearing their cries, "Belle calas, tout chaud, " Creole cooks rushed out to get them fresh.


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