Best 3 Calas Fried Rice Fritters Recipes
**Calas: Fried Rice Fritters - A Taste of African American and Caribbean Cuisine**
Calas, also known as rice fritters, are a delectable culinary creation with roots in African American and Caribbean cuisine. These deep-fried rice balls are a harmonious blend of flavors and textures, with a crispy outer layer and a soft, fluffy interior. Typically made with cooked rice, flour, eggs, and seasonings, calas can be enjoyed as a savory breakfast, brunch, or side dish. This article presents two variations of this classic recipe: a traditional Southern-style calas and a Caribbean-inspired version with a delightful twist. Embark on a culinary journey as we explore the history, significance, and tantalizing flavors of calas, offering you the opportunity to create these delectable rice fritters in your own kitchen.
CALAS FRIED RICE FRITTERS
Calas are traditionally sweet rice fritters or dumplings you might find on a Southern breakfast table. Cover it in powdered sugar or syrup.This recipe is courtesy of Chef David Guas, Bayou Bakery, Coffee Bar & Eatery
Categories Desserts
Time 9h9m59S
Yield 12
Number Of Ingredients 10
Steps:
- Bring 1 cup of water and a pinch of salt to a boil in a small saucepan.
- Add the rice, stir once, reduce the heat to low, and cover the pan.
- Cook for 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork.
- Turn the rice out onto a parchment paper-lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in).
- Cover with plastic wrap and poke a few holes in the top.
- Refrigerate for at least 8 hours or up to 2 days.
- Pour enough peanut oil into a large pot to fill it to a 2 1/2-to 3-inch depth, and bring to a temperature between 350 degrees Fahrenheit and 360 degrees Fahrenheit over medium heat.
- Line a plate with paper towels and set aside.
- While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl.
- Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes.
- Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain.
- Sift in the remaining dry ingredients and mix on low speed for a few turns.
- Then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
- Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful.
- Hold the spoon close to the oil and let the batter roll off and into the oil.
- Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides.
- (Fry the fritters in two batches if your pot becomes overcrowded.)
- If the temperature of the oil drops below 350 degrees Fahrenheit, increase the heat to medium-high.
- Once the fritters are golden brown, transfer them to the prepared plate to cool slightly.
- Serve on a small plate drizzled with lots of cane syrup.
Nutrition Facts : ServingSize 1 serving, Calories 100 calories, Sugar 2 g, Fat 5 g, Carbohydrate 10 g, Cholesterol 47 mg, Fiber 0.3 g, Protein 3 g, SaturatedFat 1 g, Sodium 69 mg
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 FRIED RICE FRITTERS
Provided by David Guas
Categories Egg Dessert Kid-Friendly Mardi Gras Vanilla Deep-Fry Party Kidney Friendly Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 to 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add the rice, stir once, reduce the heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper--lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
- Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
- While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
- Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
Tips:
- Use leftover rice, preferably medium-grain or short-grain, for a more authentic texture.
- Add your favorite seasonings and herbs to the rice batter to create unique flavor combinations.
- Be careful not to overmix the batter, as this can result in tough fritters.
- Use a generous amount of oil when frying the fritters to ensure they are crispy and golden brown.
- Serve the calas hot with your favorite dipping sauce, such as tomato sauce, hot sauce, or a simple garlic mayonnaise.
Conclusion:
Calas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking, making them a great option for a quick and satisfying meal. Whether you are looking for a traditional Creole dish or a new way to use up leftover rice, calas are sure to please. So gather your ingredients, heat up your oil, and get ready to enjoy these tasty fried rice fritters!
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