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Creole Calas
Preparation info
- Makes about
30
Calas - Difficulty
Medium
Appears in
Published 2011
In the early twentieth century, the morning calls of “Bella calas, tout chaud!” (“Beautiful hot calas!”) could be heard on the streets of New Orleans. These rice fritters were sold by African-American women from baskets balanced on their heads. The calas sellers are now gone, but the popular recipe lives on.
Ingredients
Method
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and nutmeg. Using a large spoon, stir in the eggs and vanilla. Stir in the rice just until evenly distributed. Cover and let rest for 10 minutes.
Line a baking sheet with paper towels. Pour oil to a depth of