Calas are a beloved Cajun and Creole delicacy, traditionally served during the Christmas season. These sweet rice fritters feature a unique batter made from cooked rice, eggs, sugar, and yeast, resulting in a texture that is crispy on the outside and soft, custard-like on the inside. The subtle warmth of nutmeg complements the sweetness perfectly. While often enjoyed as a dessert or festive treat, they also make a wonderful breakfast item. The yeast leavens the batter, giving the fritters a light, airy quality before they are deep-fried to golden perfection. Serve them warm, dusted with powdered sugar or fresh nutmeg, for an authentic taste of Southern culinary heritage.
Calas
Description
Calas are a beloved Cajun and Creole delicacy, traditionally served during the Christmas season. These sweet rice fritters feature a unique batter made from cooked rice, eggs, sugar, and yeast, resulting in a texture that is crispy on the outside and soft, custard-like on the inside. The subtle warmth of nutmeg complements the sweetness perfectly. While often enjoyed as a dessert or festive treat, they also make a wonderful breakfast item. The yeast leavens the batter, giving the fritters a light, airy quality before they are deep-fried to golden perfection. Serve them warm, dusted with powdered sugar or fresh nutmeg, for an authentic taste of Southern culinary heritage.Ingredients
Directions
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Bring 3 cups of water to a boil in a saucepan. Add the rice, reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed.
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Allow the cooked rice to cool completely to room temperature before proceeding.
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Dissolve the yeast in 1/2 cup of warm water and let stand for 5 to 10 minutes until foamy and active.
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In a large bowl, beat the eggs and sugar together until well combined and slightly pale.
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Stir in the cooled cooked rice, the foamy yeast mixture, flour, and grated nutmeg. Mix thoroughly to form a thick, smooth batter.
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Cover the bowl and let the batter rise in a warm place for 1 to 2 hours, or until it is noticeably puffy and has increased in volume.
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Heat deep frying oil in a heavy pot or deep fryer to 350&# 194;°F (175ðC).
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Drop rounded spoonfuls of batter carefully into the hot oil, frying only a few at a time to avoid overcrowding.
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Cook for 2 to 3 minutes per side, turning occasionally, until the calas are puffed, golden brown, and cooked through.
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Remove the calas with a slotted spoon and drain on paper towels.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 258.0kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 1.3g7%
- Cholesterol 139.9mg47%
- Sodium 47.5mg2%
- Total Carbohydrate 47.7g16%
- Dietary Fiber 0.6g3%
- Sugars 30.5g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm, sprinkled with additional sugar or freshly grated nutmeg if desired.
Ensure the rice is completely cooled before mixing it into the batter; hot rice will kill the yeast and prevent the batter from rising.
Use neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for best results.
Calas are best eaten fresh while still warm and crispy. They can be reheated in an oven to restore crispness, but they will not be as good as freshly made.
