BarbCA posted 04-15-98
A Traditional New Orleans Treat usually served at breakfast.
CALAS (Deep fried rice balls)
2/3 cup white rice
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. salt
2 eggs
2 TBS sugar
Oil for deep-frying
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. Moisten hand 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.