Raised Calas Creole Deep Fried Rice Cakes Recipes

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RAISED CALAS - CREOLE DEEP FRIED RICE CAKES



Raised Calas - Creole Deep Fried Rice Cakes image

In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Breakfast

Time 20m

Yield 20 calas

Number Of Ingredients 11

1/2 cup rice, uncooked
3 cups water, boiling
1 teaspoon salt
1/2 cake yeast, softened in
1/2 cup water
3 eggs, well beaten
1/4 cup sugar
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup flour, sifted
oil (for frying)

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.

Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 31.7, Sodium 185.9, Carbohydrate 7.7, Fiber 0.1, Sugar 2.6, Protein 1.5

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