Calas

Name: Calas
Yield: Yields approximately 24 cakes
Cuisine: United States
Ingredients: 1 cup (235 ml) cold, cooked rice; 1 cup (235 ml) stale white bread crumbs from either French-style bread or biscuits; 1 egg; 1 to 2 tablespoons chopped glacéed or dried fruit (optional); ⅛ teaspoon freshly grated nutmeg; 2 tablespoons sugar; ½ teaspoon cinnamon; Peanut oil or vegetable shortening for deep frying; Powdered sugar; 2 teaspoons baking powder; 2 tablespoons heavy cream; 1 teaspoon vanilla extract

Preparation info

Yields approximately
24
cakes

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

1 cup (235 ml) cold, cooked rice
1 cup (235

Americas
United States
Dessert
Vegetarian
New Orleans

Method

Combine the rice with the bread crumbs, baking powder, cinnamon, nutmeg, and sugar. (Stir in optional chopped fruit if desired.) Beat the egg with the cream and vanilla and fold into the other ingredients. Let rest for 15 minutes.

Heat the oil or shortening in the deep fryer or skillet to 360°F (182°C) on the thermometer.

Roll the mixture into small balls, approximately