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
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ARMAN NILOY
[email protected]I've never made calas before, but this recipe made it so easy. The calas were delicious and my family loved them.
Oyoma Otughwo
[email protected]These calas are the perfect comfort food. They're so warm and fluffy, and the cinnamon sugar topping is just irresistible.
Bilai Khan
[email protected]I'm not sure what went wrong, but my calas turned out really dense and heavy. I followed the recipe exactly, but they just didn't come out right.
Daniel Nyoni
[email protected]These calas were a huge hit at my potluck. Everyone loved them! They were so light and fluffy, and the cinnamon sugar topping was the perfect touch.
Brynlee Britton
[email protected]The calas were a little bland for my taste. I think I would have preferred them to have more flavor.
Tyneil Stuart
[email protected]These calas were so easy to make. I had them in the oven in no time. They were also delicious. I will definitely be making them again.
dipin dheepu
[email protected]I've made calas many times before, but this recipe is by far the best. The calas were perfectly cooked and the cinnamon sugar topping was the perfect finishing touch.
Mukesh
[email protected]These calas were a little too dense for my taste. I think I would have preferred them to be lighter and fluffier.
Jaime Fellows
[email protected]I'm not a huge fan of calas, but I thought I'd give this recipe a try. I was pleasantly surprised! These calas were actually really good. They were light and fluffy, and the cinnamon sugar topping was delicious.
Jubayelislam Jubayelislam
[email protected]These calas turned out perfect! I followed the recipe exactly and they were light, fluffy, and golden brown.
Mason Cockerham
[email protected]My family loved these calas! They were so easy to make and they tasted delicious. The recipe was very clear and easy to follow.
Hattie Mckenny
[email protected]These calas were a hit at my brunch party! They were so light and fluffy, and the cinnamon sugar topping was the perfect touch. I will definitely be making these again.