Calas are fried dumplings made with rice. They’re an old-school New Orleans street food, popular in the 18th and 19th centuries but less common today.
Traditionally, they are made with yeast but can also be made with baking powder, which is what this cook does. I tried to find a video with yeast to create a gif from but alas…as I said, these aren’t as common nowadays (unlike another post I made a while back of beignets).
A note on the frying oil/fat–here he uses canola, which makes sense because he’s a vegetarian. Lard is more traditional, and personally that’s what I would use, but canola or peanut oil will work just fine. You don’t need a deep fryer, either–I use a Dutch oven for deep frying and it works great.
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Calas are fried dumplings made with rice. They’re an old-school New Orleans street food, popular in the 18th and 19th centuries but less common today.
Traditionally, they are made with yeast but can also be made with baking powder, which is what this cook does. I tried to find a video with yeast to create a gif from but alas…as I said, these aren’t as common nowadays (unlike another post I made a while back of beignets).
A note on the frying oil/fat–here he uses canola, which makes sense because he’s a vegetarian. Lard is more traditional, and personally that’s what I would use, but canola or peanut oil will work just fine. You don’t need a deep fryer, either–I use a Dutch oven for deep frying and it works great.
Source: [Vegetarian Baker](https://vegetarianbaker.com/calas-mardi-gras-recipe/)
2 cups cooked rice (should be cold)
6 tablespoons flour
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Dash of Ground Cinnamon
Dash of Ground Nutmeg
2 eggs
1/4 teaspoon vanilla
Powdered sugar, for garnish
In a deep fryer (or large pan) heat canola/vegetable oil to 360*F.
Mix cooked, cooled rice with all the dry ingredients.
Fold in the eggs and vanilla and mix until a thick batter is formed.
When the oil is hot use two tablespoons to form a spoon-sized, almost egg shaped and carefully place into hot oil.
The cakes will sink to the bottom of the hot oil, rise to the surface and then flip over when one side is done.
Fry to a golden brown and remove to paper towel with a slotted spoon.
Sprinkle with icing sugar and serve hot.
Original, I never heard of it. Anyone who tested it ? How it is?