• Chef Nigel Henderson

Cala's

Updated: May 26

Said to be the precursor to the beignet, Cala's are a deep fried rice fritter with historical ties to New Orleans.

Ingredients:

  • 2 ½ Tsps (1 Package) Active Dry Yeast

  • 2 Cups Cooked & Cooled Med-Grain White Rice

  • 3 Large Eggs, Beaten

  • 1 to 2 Cups AP Flour

  • ½ Cup Light Brown Sugar

  • ½ Tsp Kosher Salt

  • 1 Tsp Freshly Grated Nutmeg

  • Oil for Frying

  • Confectioners' Sugar


Directions:

Dissolve the yeast in 1 cup warm water and set aside. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well. Mix in up to 1 cup additional flour to make a better that is thick but liquid enough to be dropped easily from a spoon or small ice cream scoop. Add yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight (1 hour minimum) at room temperature.

Scoop a small portion of the batter into the oil and fry until browned. Remove from oil and drain on paper towel. Dust with confectioners sugar and serve while hot.

Note:

Drizzle Maple Syrup Over The Cala’s





10 views0 comments

Recent Posts

See All