Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Creole Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1-1/2 c Flour, all-purpose, unsifted
1/2 c Sugar
1/2 ts Salt
1/4 ts Nutmeg
1 pk Active dry yeast
1/4 c Water, very hot tap
3 Eggs, at room temperature
1-1/2 c Rice, cooked
Vegetable oil for deep-frying
Sugar
1. In small mixer bowl, thoroughly mix 1/3 cup flour, 1/2 cup sugar, the
salt, nutmeg and active dry yeast.
2. Gradually add water to dry ingredients; beat 2 minutes at medium speed
of electric mixer, scaping bowl occasionally.
3. Add eggs and 1/2 cup flour, or enough flour to make thick batter; beat
at high speed 1 minute, scraping bowl occasionally.
4. Add rice and beat 1 minute longer.
5. Stir in enough additional flour to make very soft dough.
6. Cover; let rise in warm, draft-free place until doubled in bulk, about
30 minutes.
7. Heat oil to 370°F.
8. Stir batter down; drop by tablespoons into hot oil and fry, turning
once, until deep golden brown, about 3 minutes.
9. Drain on paper towels and roll in sugar; serve warm.
NOTE: Until recent years, women selling calas were daily-morning figures on
the streets of New Orleans. Upon hearing their cries, "Belle calas, tout
chaud," Creole cooks rushed out to get them fresh.
