Calas Recipe

Yields approximately 18 calas Remoulade Sauce 1 cup Creole mustard 1 bunch green onions.

Calas recipe. Calas are deep fried rice cakes made with sugar flour egg. An Eat Your Books index lists the main ingredients and does not include store-cupboard ingredients salt pepper oil flour etc. Ingredients 3 large eggs 2 cups cooked rice cooled 13 cup sugar 1 teaspoon ground cinnamon 12 teaspoon nutmeg 12 teaspoon salt 1 teaspoon vanilla extract 2 teaspoons baking powder 1 cup all-purpose flour or enough to make a good drop fritter batter Oil for deep-frying 14 cup confectioners.

Fry the calas until golden brown about 3 to 4 minutes. Cover with plastic wrap and let sit in a warm draft-free place for at least 4 hours or overnight. Add the eggs and hot sauce.

In a bowl beat together sugar vanilla and eggs with a hand mixer on high speed until thick and pale 45 minutes. Add the rice and stir well to mix. Repeat the process until all the calas are fried.

Serve with lots and lots of powdered sugar like Beignets or drizzle with Cane Syrup. Ingredients 1½ cups cooked long-grain rice ¼ cup warm water 1½ teaspoons baking powder ½ teaspoon salt ½ teaspoon grated whole nutmeg 1¼ cups all-purpose flour 3 large eggs lightly beaten 2 tablespoons vegetable oil 1 tablespoon powdered sugar. Sprinkle on the vanilla and mix well.

Maintain mixture below 70 degees or separation may occur when dropped in hot oil. Preheat the oil in a stock pot. Heat a few inches of oil in a Dutch oven and heat it to 360 degrees.

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