Calas (Fried Rice Fritters)*

By RJamoralin

The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).

Ingredients

• 1 cup flour
• 2 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/2 cup sugar
• 2 tsp. vanilla extract
• 3 eggs
• 1 1/2 cups cooked long-grain white rice, at room temperature
• Peanut oil, for frying
• Confectioners' sugar, for dusting
• Cane syrup, honey, or molasses, for serving (optional)

Details

Adapted from saveur.com

Preparation

Step 1

Whisk together flour, baking powder, cinnamon, and salt in a bowl; set aside. In a bowl, beat together sugar, vanilla, and eggs with a hand mixer on high speed until thick and pale, 4—5 minutes. Add dry ingredients and rice; stir with a spoon until just combined. Cover bowl with plastic wrap and let batter sit for 30 minutes.

Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 360º. Working in batches, dip a large tablespoon into oil before dipping it into batter; drop balls of dough into hot oil and fry, tossing occasionally, until golden brown, 2—3 minutes. Using a slotted spoon, transfer calas to a paper towels to drain. While still hot, dust with confectioners' sugar and drizzle with cane syrup, if you like.