Callas Recipes
CALAS
Calas (pronounced ka-LA) are round balls of a batter made from flour, sugar, eggs, yeast and leftover rice; the balls are fried until they're piping hot, creating a crisp, browned crust. The rice in the batter breaks down, giving the cooked calas an alluringly spongy, creamy texture, and the yeast makes them seem to be perfumed with rum.
Provided by Lolis Eric Elie
Categories dessert
Time 30m
Yield makes 15 to 20
Number Of Ingredients 9
Steps:
- 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 batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.
- Place the oil in a 3-quart casserole or Dutch oven. Heat to 350 degrees. Drop heaping tablespoons of batter into the oil and fry until nicely browned. Drain on a double thickness of paper towels. Dust with confectioners' sugar and serve while hot.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 38 grams, Carbohydrate 31 grams, Fat 49 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 5 grams, TransFat 0 grams
CALAS (CREOLE RICE BEIGNETS)
A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.
Provided by Gabrielle in DC
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
- Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
- Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g
CALLAS
This recipe came from a fund raiser cookbook for an elementary school in New Orleans. They have the texture and taste of a very light cake donut. Excellent with coffee in the morning, with or without a dusting of sugar. To save on prep time when you serve these for breakfast, mix everything together except the self rising flour the night before , and refrigerate overnight. Stir in the flour in the morning and proceed. Cooking time is included in the prep time because it is not passive. With my deep fryer cooking time is about 10 minutes. 4 batches of 6 fritters.
Provided by Poll_of_the_Purple_
Categories Breads
Time 45m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place rice in medium bowl.
- drizzle milk over the rice and mash until almost smooth.
- Add next 5 ingredients (vanilla through nutmeg), beat until smooth.
- Fry in hot oil (350°F) until golden brown, about 2 1/2 minutes, turning once.
- Dust with powdered sugar.
- Serve hot.
Nutrition Facts : Calories 140.4, Fat 1.7, SaturatedFat 0.6, Cholesterol 53.6, Sodium 218.5, Carbohydrate 27, Fiber 0.5, Sugar 8.5, Protein 3.8
HOT CALAS
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fit a large Dutch oven with a deep-fry thermometer. Fill it halfway with vegetable oil and heat to 360 degrees F.
- In a large bowl, mix the rice with the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Sprinkle in the vanilla and mix in the eggs until combined.
- Working in batches, drop the batter by the tablespoonful into the hot oil. Fry until golden browned on both sides, about 4 minutes total.
- Drain on a paper towel-lined plate and sprinkle with powdered sugar while still hot. Serve hot with cane syrup for dunking.
CALAS
The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, "Calas, belles, calas tout chauds!" (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.
Provided by Kim Severson
Categories appetizer
Time 20m
Yield About 12 calas (4 to 6 servings)
Number Of Ingredients 10
Steps:
- In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
- In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
- When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners' sugar, and serve hot.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 10 grams, TransFat 0 grams
CALAS
This is another old recipe from Chuck Taggart and it has been said that women in New Orleans used to sell these on the streets to workers early every morning as they hurried off to their jobs. They are sort of like a beignet. **Other variations are to serve with honey or Steen's Cane Syrup instead of the powdered sugar**
Provided by Sherrybeth
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour, sugar, baking powder, salt, and vanilla.
- Thoroughly mix the rice and eggs together in a separate bowl.
- Add the dry ingredients to the rice and egg mixture.
- When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
- Drain on paper towel.
- Sprinkle with powdered sugar and serve while hot.
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The ingredients are useful to make callas recipe that are cooked rice, milk, vanilla extract, sugar, self rising flour, eggs, nutmeg, oil, powdered sugar . Callas may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Callas, you can share with us.
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REVEALED: CALLAS'S SECRET PASSION FOR RECIPES SHE REFUSED …
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SAVORY CALAS WITH REMOULADE — POPPY TOOKERPOPPY TOOKER
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CALAS (FOOD) - WIKIPEDIA
History. The origin of calas is most often credited to slaves who came from rice-growing regions of Africa. A 1653 French recipe, beignets de riz, lends support to a French origin as well. The name "calas" is said to have come from the Nupe word kara ("fried cake"). According to The Dictionary of American Food & Drink, the word calas was first printed in 1880.
From en.wikipedia.org
From en.wikipedia.org
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From callascleaneats.com
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