Dec 20, 2010

Calas (Fried Rice Fritters)

The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).

Credit: Max Iattoni

MAKES ABOUT 2 DOZEN

1 cup flour
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 cup sugar
2 tsp. vanilla extract
3 eggs
1 1/2 cups cooked long-grain white rice, at room temperature
Peanut oil, for frying
Confectioners' sugar, for dusting
Cane syrup, honey, or molasses, for serving (optional)

Whisk together flour, baking powder, cinnamon, and salt in a bowl; set aside. In a bowl, beat together sugar, vanilla, and eggs with a hand mixer on high speed until thick and pale, 4—5 minutes. Add dry ingredients and rice; stir with a spoon until just combined. Cover bowl with plastic wrap and let batter sit for 30 minutes.

Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 360º. Working in batches, dip a large tablespoon into oil before dipping it into batter; drop balls of dough into hot oil and fry, tossing occasionally, until golden brown, 2—3 minutes. Using a slotted spoon, transfer calas to a paper towels to drain. While still hot, dust with confectioners' sugar and drizzle with cane syrup, if you like.