Creole Rice Fritters (Calas) and Creole Coffee

January 27, 2016

Until recently, I thought beignets were the only fried, sugary Creole dessert that I could love, but then I tried this recipe for calas--Creole rice fritters that are laced with nutmeg and dusted with powdered sugar--and I believe I may have found a new favorite. They're tender on the inside, and crispy and chewy on the outside, with this great texture from the rice. And unlike beignets, there's no need to roll out the dough and cut it into shape--these airy little fritters are simply dropped into hot oil and deep-fried to golden perfection. Plus, calas have a rich history (imagine enslaved women selling baskets of calas in the French Quarter to earn money for their freedom) that you can read about here as you enjoy them with a cup of Creole coffee.

Creole Rice Calas
6 tablespoons flour
3 heaping tablespoons granulated sugar
2 teaspoons baking powder
teaspoon salt
pinch nutmeg
teaspoon vanilla
2 cups cooked rice, cooled (or cooked the day before)
2 eggs
peanut oil
powdered sugar

Combine flour, sugar, baking powder, salt, and nutmeg in a small bowl. In a separate bowl, thoroughly mix the rice, eggs, and vanilla together. Add the dry ingredients to the rice and eggs and mix thoroughly. Meanwhile, heat about two inches of peanut oil in a large skillet. When oil is heated all the way through, drop dough by spoonfuls into the oil and fry until brown. Drain on paper towels, sprinkle generously with powdered sugar, and serve them hot with Creole coffee.

Creole Coffee
To make Creole coffee, add 1 to 2 teaspoons of molasses into a cup of strong brewed coffee with chicory and stir until it's dissolved, then add 1 to 2 tablespoons of warmed half and half. 


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