Creole Rice Cakes Recipes

CREOLE RICE CAKES

Steps:

• Preheat oven to 375°. Coat 18 regular-size muffin cups with nonstick cooking spray; set aside., Prepare rice according to package directions. In medium saucepan, melt butter over medium heat; add onions, celery and bell peppers and saute 5 minutes. Remove from heat; stir in bread crumbs, Creole seasoning and shrimp. Stir in eggs. Fold in rice until all ingredients are incorporated. , Spoon mixture into muffin cups until half full; flatten tops. Bake 25 minutes. Serve warm with remoulade sauce., Remoulade sauce: Mix all ingredients in a small bowl. If desired, substitute spicy brown or Dijon mustard for the Creole mustard. Refrigerate unused portion., Note: To make as an appetizer, prepare as directed using mini-muffin pans; reduce baking time to 15 minutes. Use a small ice cream scoop to portion mix. Makes 48 mini cakes.

RAISED CALAS - CREOLE DEEP FRIED RICE CAKES

Steps:

• Cook rice until very soft.
• Drain, mash, and cool to lukewarm.
• Add yeast, beat and let rise overnight.
• In the morning, add remaining ingredients.
• Beat again and let rise about 20 minutes in a warm place.
• Preheat oil to 365°F.
• Drop batter by tablespoons into oil and fry until golden brown.
• Drain on paper towels and serve hot.

RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE

Steps:

• Whisk the eggs until well beaten.
• Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.
• Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.
• Heat oil in the deep fryer to 365 F.
• Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.
• Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
• Drain on paper towels and generously sprinkle with confectioners' sugar.
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