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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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These are always sold by vender's in New Orleans during festivals. The Creoles call them Calas. Ingredients:
1/2 cup uncooked rice |
3 cups boiling water |
1 package active dry yeast |
3 eggs, well beaten |
1/4 cup flour |
1/2 cup granulated sugar |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
1/2 teaspoon freshly-grated nutmeg |
seeds of one vanilla bean or 1 cap of extract |
oil (for deep-fat frying) |
confectioners' sugar |
Directions:
1. Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours. this is not added to prep time
2. Beat in eggs, flour, sugar, salt, cinnamon, vanilla and nutmeg, adding more flour, if necessary, to make a thick batter. Heat oil to 370 degrees F on deep-fat thermometer. Drop batter from tablespoons into hot oil and fry until golden brown. Drain on paper towels and sprinkle with confectioners' sugar.
3. Serve warm
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