Although nobody knows whether the soft balls can be traced back to African or French traditions, calas are one of the most distinctive of all Creole creations. They’re particularly delectable for breakfast, and I love them served with plenty of honey.
Makes about 2 dozen
INGREDIENTS:
- 2 cups boiled and cooled long-grain white rice
- 3 large eggs, beaten
- 1⁄4 teaspoon pure vanilla extract
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon grated lemon zest
- 1 cup all-purpose flour
- 1⁄2 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 quart vegetable or peanut oil
- Confectioners’ sugar, for dusting
INSTRUCTIONS:
- In a large mixing bowl, combine the rice, eggs, vanilla, nutmeg, cinnamon, and lemon zest and stir till well blended. Into another bowl, sift together the flour, sugar, baking powder, and salt, add to the rice mixture, and stir till well blended, adding a little more flour if necessary to make a batter that is thick but loose enough to be dropped easily from a spoon.
- Pour the oil into a large pot and heat to about 350°F on a deep-fry thermometer. Drop the batter by heaping tablespoons into the oil, fry till nicely browned, about 2 minutes, and drain on paper towels. Dust the calas with confectioners’ sugar and serve hot.
