Calas (like the french beignets)
24 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | cup | Hot cooked rice |
¼ | cup | Sugar |
½ | Package dry yeast | |
½ | teaspoon | Ground nutmeg |
½ | cup | Warm water (105 to 115) |
Vegetable oil | ||
3 | Eggs, beaten | |
Sifted powdered sugar | ||
1¼ | cup | All-purpose flour |
Directions
Mash rice grains, and cool to lukewarm. Dissolve yeast in warm water, and stir into rice. Cover, and let rise overnight in a warm palce (85ø), free from drafts.
Add eggs, flour, sugar, salt, and nutmeg to rice mixture, beating until smooth. Cover, and let stand in a warm place (85ø) for 30 minutes.
Heat 3 inches of oil to 360ø; drop dough by tablespoonfuls into hot oil. Cook about 3 minutes or until golden brown. Drain; sprinkle with powdered sugar. Serve immediately.
Submitted By BRENT WILLIAMS On 11-08-94
Related recipes
- Abm beignets
- Beignets
- Beignets #1
- Beignets #2
- Beignets (binyees)
- Beignets (french market beignets)
- Blueberry beignets
- Cake-like corn bread
- Calas
- Calas (rice donuts)
- Calas-tous-chauds (rice fritters)
- Crawfish beignets
- Creole rice calas (fried rice cakes)
- Eggplant & shrimp beignets
- Emeril's shrimp beignets
- French fritters (beignets)
- French market beignets
- Sweet beignets
- Thai-like green curry
- Tropical fruit beignet