French Quarter Calas

"Popular in the nineteenth century. New Orleans African-American women made these fritters at home and sold them on the streets of the French Quarter out of baskets balanced on their heads. You could hear the women shouting--Bella calas, tout chaud. Serve with jam or cane syrup and a real cup of hot cafe au lait. From A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison"
 
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Ready In:
2hrs 15mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Add rice to a saucepan with 2 1/4 cups water; bring to a boil over high heat.
  • Lower heat to medium-low, cover, and cook for 25-28 minutes, until very soft and still a bit soupy.
  • Uncover rice and let it cool to lukewarm.
  • Mash the rice lightly with a large fork or spoon.
  • Stir the yeast into the rice; then add in the flour.
  • Set the mixture aside for at least an hour at room temperature (or cover and refrigerate overnight, bringing it back to room temperature before proceeding).
  • The mixture does not rise like a yeast bread dough, but it does become softer and lighter in color.
  • To the rice mixture--add in the egg, sugar, salt, nutmeg, and orange zest; beat with an electric mixer for 1 minute.
  • The batter will be somewhat runny.
  • Set the batter aside to rest for 30 minutes.
  • Heat several inches of oil to 375° in a heavy saucepan.
  • Drop the batter by rounded tablespoonfuls; fry about 1 minute, until golden, turning once.
  • Drain the fritters, then place them on a platter.
  • Dust with powdered sugar and serve.

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