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    You are in: Home / Recipes / Raised Calas - Creole Deep Fried Rice Cakes Recipe
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    Raised Calas - Creole Deep Fried Rice Cakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Molly53's Note:

    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.

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    Ingredients:

    Yield:

    calas

    Units: US | Metric

    Directions:

    1. 1
      Cook rice until very soft.
    2. 2
      Drain, mash, and cool to lukewarm.
    3. 3
      Add yeast, beat and let rise overnight.
    4. 4
      In the morning, add remaining ingredients.
    5. 5
      Beat again and let rise about 20 minutes in a warm place.
    6. 6
      Preheat oil to 365°F.
    7. 7
      Drop batter by tablespoons into oil and fry until golden brown.
    8. 8
      Drain on paper towels and serve hot.

    Ratings & Reviews:

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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
    16%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 31.7 mg
    10%
    Sodium 185.9 mg
    7%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 2.5 g
    10%
    Protein 1.4 g
    2%

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