In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.
My Private Note
Units: US | Metric
- 1Cook rice until very soft.
- 2Drain, mash, and cool to lukewarm.
- 3Add yeast, beat and let rise overnight.
- 4In the morning, add remaining ingredients.
- 5Beat again and let rise about 20 minutes in a warm place.
- 6Preheat oil to 365°F.
- 7Drop batter by tablespoons into oil and fry until golden brown.
- 8Drain on paper towels and serve hot.
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Nutritional Facts for Raised Calas - Creole Deep Fried Rice Cakes
Serving Size: 1 (1175 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 44.4
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.2 g
- Cholesterol 31.7 mg
- Sodium 185.9 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.1 g
- Sugars 2.5 g
- Protein 1.4 g