Best 2 Calas Creole Rice Beignets Recipes
**Calas, Creole Rice Beignets: A Journey of Flavors in Every Bite**
In the heart of Louisiana, where culinary traditions intertwine, lies a delectable delicacy that embodies the essence of Creole cuisine: Calas, also known as Creole rice beignets. These delectable treats are a testament to the region's rich history and diverse cultural influences. Calas are deep-fried rice fritters made from a simple batter of cooked rice, flour, sugar, and yeast. The addition of eggs and milk lends them a fluffy and airy texture, while the hint of nutmeg and cinnamon adds a touch of warmth and spice. Served piping hot, calas are traditionally dusted with powdered sugar, creating a symphony of flavors and textures that tantalize the taste buds.
This comprehensive guide takes you on a culinary adventure, exploring the art of crafting calas from scratch. With step-by-step instructions, helpful tips, and variations to suit different preferences, this recipe collection ensures that every bite is a celebration of Creole heritage. From the classic calas recipe to unique takes infused with sweet potato, cornmeal, and even a savory shrimp calas, this guide has something for every palate. Discover the secrets to achieving the perfect balance of chewiness and crispness, and learn how to create the ideal powdered sugar coating that elevates the calas experience.
Whether you're a seasoned cook or a culinary novice, this guide is your passport to mastering the art of calas. Embrace the vibrant flavors and aromas of Creole cuisine as you embark on this delightful journey. Let each bite of these delectable rice beignets transport you to the heart of Louisiana, where tradition and innovation harmonize to create a dish that is both comforting and captivating.
CALAS (CREOLE RICE BEIGNETS)
A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.
Provided by Gabrielle in DC
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
- Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
- Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g
CALAS
The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, "Calas, belles, calas tout chauds!" (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.
Provided by Kim Severson
Categories appetizer
Time 20m
Yield About 12 calas (4 to 6 servings)
Number Of Ingredients 10
Steps:
- In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
- In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
- When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners' sugar, and serve hot.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- Use cold, leftover rice for the best results. Freshly cooked rice will be too moist and sticky.
- Make sure the rice is well-seasoned. This will add flavor to the calas.
- Don't overmix the batter. Overmixing will make the calas tough.
- Fry the calas in hot oil. This will help them to cook evenly and prevent them from becoming greasy.
- Serve the calas hot with your favorite dipping sauce.
Conclusion:
Calas are a delicious and easy-to-make Creole dish that is perfect for any occasion. With their crispy exteriors and fluffy interiors, calas are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy rice, give calas a try!
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