Calas (Fried Rice Fritters)

Name: Calas (Fried Rice Fritters)
Total time: PT0D0H0M
Yield: makes About 2 Dozen
Ingredients: 1 cup flour; 2½ tsp. baking powder; 1 tsp. ground cinnamon; ½ tsp. kosher salt; ½ cups sugar; 2 tsp. vanilla extract; 3 eggs; 1½ cups cooked long-grain white rice, at room temperature; Peanut oil, for frying; Confectioners' sugar, for dusting; Cane syrup, honey, or molasses, for serving (optional)

Serves
makes About 2 Dozen

MAX IATTONI

The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).

Ingredients

1 cup flour
2½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. kosher salt
½ cups sugar
2 tsp. vanilla extract
3 eggs
1½ cups cooked long-grain white rice, at room temperature
Peanut oil, for frying
Confectioners' sugar, for dusting
Cane syrup, honey, or molasses, for serving (optional)

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Instructions

Step 1

Whisk together flour, baking powder, cinnamon, and salt in a bowl; set aside. In a bowl, beat together sugar, vanilla, and eggs with a hand mixer on high speed until thick and pale, 4—5 minutes. Add dry ingredients and rice; stir with a spoon until just combined. Cover bowl with plastic wrap and let batter sit for 30 minutes.

Step 2

Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 360º. Working in batches, dip a large tablespoon into oil before dipping it into batter; drop balls of dough into hot oil and fry, tossing occasionally, until golden brown, 2—3 minutes. Using a slotted spoon, transfer calas to a paper towels to drain. While still hot, dust with confectioners' sugar and drizzle with cane syrup, if you like.

Whisk together flour, baking powder, cinnamon, and salt in a bowl; set aside. In a bowl, beat together sugar, vanilla, and eggs with a hand mixer on high speed until thick and pale, 4—5 minutes. Add dry ingredients and rice; stir with a spoon until just combined. Cover bowl with plastic wrap and let batter sit for 30 minutes.
Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 360º. Working in batches, dip a large tablespoon into oil before dipping it into batter; drop balls of dough into hot oil and fry, tossing occasionally, until golden brown, 2—3 minutes. Using a slotted spoon, transfer calas to a paper towels to drain. While still hot, dust with confectioners' sugar and drizzle with cane syrup, if you like.