Rice Fritters Creole Calas
- 1/2 cup long-grain rice
- 1 teaspoon salt
- 3 cups boiling water
- 1 package dry yeast
- 1/2 cup very warm (110 to 115 degrees)
- 3 eggs
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mace
- Oil for deep-frying
- Powdered sugar
Boil the rice in salted water until soft and mushy (about 30 minutes). Dissolve the yeast in warm water and, when the rice is cool, beat the yeast into the rice by hand or food processor. Cover the bowl and let the rice ripen in a warm place for 4 hours or more.
Beat the eggs with the sugar until light and fold into the rice. Mix the flour with the spices and add to the rice mixture. Let the mixture rise again for about 30 minutes.
Heat the oil to 375 degrees and drop the batter by large spoonfuls into the oil and fry until they are golden brown. Drain on a paper towel-lined baking sheet in a low (200-degree) oven, to keep the cooked fritters warm while you cook more. Sprinkle with powdered sugar and serve hot.
Makes about 24
Note: the Picayune recipe does not call for mace, but the ingredient is in perfect keeping with the cooking of that time, when mace was a much-used spice.
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