Calas Fried Rice Fritters
Calas Fried Rice Fritters
Calas are traditionally sweet rice fritters or dumplings you might find on a Southern breakfast table. Cover it in powdered sugar or syrup.This recipe is courtesy of Chef David Guas, Bayou Bakery, Coffee Bar & Eatery
Prep Time
7.98
hours
Cook Time
1.15
hours
Servings
12
servings
Total time: 9.15 hours
Ingredients
- 1/2 cup long grain white rice
- peanut oil, for frying, to fill
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- cane syrup, for serving, to taste
Directions
- Bring 1 cup of water and a pinch of salt to a boil in a small saucepan.
- Add the rice, stir once, reduce the heat to low, and cover the pan.
- Cook for 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork.
- Turn the rice out onto a parchment paper-lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don’t pack it in).
- Cover with plastic wrap and poke a few holes in the top.
- Refrigerate for at least 8 hours or up to 2 days.
- Pour enough peanut oil into a large pot to fill it to a 2 1/2-to 3-inch depth, and bring to a temperature between 350 degrees Fahrenheit and 360 degrees Fahrenheit over medium heat.
- Line a plate with paper towels and set aside.
- While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl.
- Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes.
- Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain.
- Sift in the remaining dry ingredients and mix on low speed for a few turns.
- Then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
- Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful.
- Hold the spoon close to the oil and let the batter roll off and into the oil.
- Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides.
- (Fry the fritters in two batches if your pot becomes overcrowded.)
- If the temperature of the oil drops below 350 degrees Fahrenheit, increase the heat to medium-high.
- Once the fritters are golden brown, transfer them to the prepared plate to cool slightly.
- Serve on a small plate drizzled with lots of cane syrup.