Cala's
Updated: Jan 5
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