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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Popular in the nineteenth century. New Orleans African-American women made these fritters at home and sold them on the streets of the French Quarter out of baskets balanced on their heads. You could hear the women shouting-Bella calas, tout chaud. Serve with jam or cane syrup and a real cup of hot cafe au lait. From A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison Ingredients:
3/4 cup long grain rice |
1 teaspoon active dry yeast |
1/2 cup unbleached all-purpose flour, plus |
2 tablespoons unbleached all-purpose flour |
1 large egg |
6 tablespoons sugar |
1/2 teaspoon salt |
1/2 teaspoon freshly grated nutmeg |
1/2 teaspoon minced fresh orange zest (optional) |
vegetable oil, for deep-frying |
powdered sugar |
Directions:
1. Add rice to a saucepan with 2 1/4 cups water; bring to a boil over high heat.
2. Lower heat to medium-low, cover, and cook for 25-28 minutes, until very soft and still a bit soupy.
3. Uncover rice and let it cool to lukewarm.
4. Mash the rice lightly with a large fork or spoon.
5. Stir the yeast into the rice; then add in the flour.
6. Set the mixture aside for at least an hour at room temperature (or cover and refrigerate overnight, bringing it back to room temperature before proceeding).
7. The mixture does not rise like a yeast bread dough, but it does become softer and lighter in color.
8. To the rice mixture-add in the egg, sugar, salt, nutmeg, and orange zest; beat with an electric mixer for 1 minute.
9. The batter will be somewhat runny.
10. Set the batter aside to rest for 30 minutes.
11. Heat several inches of oil to 375° in a heavy saucepan.
12. Drop the batter by rounded tablespoonfuls; fry about 1 minute, until golden, turning once.
13. Drain the fritters, then place them on a platter.
14. Dust with powdered sugar and serve.
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