Calas
Old-school New Orleans rice fritters, crisp on the outside and pillowy within, dusted with powdered sugar and traditionally eaten with morning coffee.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, combine the cooled cooked rice with the beaten eggs and 1 tsp vanilla, stirring until the grains are evenly coated.
- 2
In a separate bowl, whisk together the 1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
- 3
Fold the dry ingredients into the rice mixture until a thick, scoopable batter forms, then let it rest for 5 minutes to hydrate.
- 4
Heat 2 inches of vegetable oil in a deep pot to 360°F, using a thermometer to maintain a steady temperature.
- 5
Carefully drop heaping tablespoons of batter into the hot oil in batches, frying for 3 to 4 minutes and turning once, until the fritters are deep golden and cooked through in the center.
- 6
Drain the calas on a paper-towel-lined plate, dust generously with powdered sugar, and serve warm alongside chicory coffee.
Plan it in Listahan
Add Calas to your week, check it against your household's allergens, and build the shopping list automatically.