Best 10 Calas Fried Rice Balls Recipes

CALAS

Steps:

• Dissolve the yeast in 1 cup warm water and set aside. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well. Mix in up to 1 cup additional flour to make a batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.
• Place the oil in a 3-quart casserole or Dutch oven. Heat to 350 degrees. Drop heaping tablespoons of batter into the oil and fry until nicely browned. Drain on a double thickness of paper towels. Dust with confectioners' sugar and serve while hot.

CALAS (FRIED RICE BALLS)

Steps:

• Mix together the flour, sugar, baking powder, salt, and vanilla.
• Thoroughly mix the rice and eggs together in a separate bowl.
• Add the dry ingredients to the rice and egg mixture.
• When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
• Drain on paper towel.
• Sprinkle with powdered sugar and serve while hot.
• Other variations are to serve with honey.

RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE

Steps:

• Whisk the eggs until well beaten.
• Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.
• Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.
• Heat oil in the deep fryer to 365 F.
• Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.
• Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
• Drain on paper towels and generously sprinkle with confectioners' sugar.
• Serve You Might Also Like Spiced Apple Fritters Old-Fashioned Doughnuts

CALAS FRIED RICE FRITTERS

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.

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

CALAS (CREOLE RICE BEIGNETS)

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.

DEEP-FRIED RICE BALLS

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

KIMCHI FRIED RICE BALLS RECIPE BY TASTY

Steps:

• Add the bacon to a medium nonstick or cast iron pan. Cook over medium-high heat for about 2 minutes, until the fat from the bacon begins to render.
• Add the light scallions and garlic. Cook until the garlic is fragrant, about 1 minute, then add the kimchi and sauté for about 2 minutes, until lightly browned.
• Add the rice, kimchi juice, grapeseed oil, and fish sauce. Stir with a wooden spoon or rubber spatula to combine and break up the clumps of rice, then fold in the dark scallions, gim, and sesame seeds. Remove the pan from the heat and let cool for about 10 minutes.
• With wet or gloved hands, roll 2 tablespoons of the fried rice into a ball. Repeat with the remaining rice.
• Garnish with more gim and sesame seeds and serve with nori sheets, if desired.
• Enjoy!

CALAS (DEEP FRIED RICE BALLS)

Steps:

• Cook 2/3 cup plain white rice until tender, spread on tray to cool.
• Combine flour, baking powder, cinnamon, nutmeg and salt.
• Sift In a deep bowl.
• Beat the eggs and sugar for 2-3 minutes.
• Add the rice and stir.
• Add the flour mixture ½ cup at a time and stir well between additions.
• Divide dough into 6 portions and shape into balls about 2 ½ inches in diameter, (if you want to use the hershey kisses, insert them at this point into the center of the rice ball making sure that they are completely covered.) Moisten hands with water to keep it from sticking.
• Heat oil to 350°F.
• Deep fry rice balls, two or three at a time turning often for about 8 minutes until golden brown and crusty.
• Drain on paper towels.
• Sprinkle with powdered sugar or sugar and cinnamon.

DEEP-FRIED CALIFORNIA ROLL RICE BALLS

Steps:

• Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
• Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
• When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
• Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
• Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.