Calas (pronounced ka-LA) are round balls of a batter made from flour, sugar, eggs, yeast and leftover rice; the balls are fried until they’re piping hot, creating a crisp, browned crust. The rice in the batter breaks down, giving the cooked calas an alluringly spongy, creamy texture, and the yeast makes them seem to be perfumed with rum.
Ingredients
- 2 ½ teaspoons (1 package) active dry yeast
- 2 cups cooked and cooled medium-grain white rice
- 3 large eggs, beaten
- 1 to 2 cups all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 quart peanut oil
- Confectioners’ sugar
- Nutritional Information
Nutritional analysis per serving (15 servings)
261 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 38 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 4 grams protein; 37 milligrams cholesterol; 94 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
makes 15 to 20
Preparation
- Dissolve the yeast in 1 cup warm water and set aside. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well. Mix in up to 1 cup additional flour to make a batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.
- Place the oil in a 3-quart casserole or Dutch oven. Heat to 350 degrees. Drop heaping tablespoons of batter into the oil and fry until nicely browned. Drain on a double thickness of paper towels. Dust with confectioners’ sugar and serve while hot.
Dining and Cooking