Dessert & Baked Goods › Calas

Makes 12

• 2 cups cooked rice
• 6 heaping tbsp flour
• 2 tsp baking powder
• 3 heaping tbsp sugar
• 1/2 tsp vanilla extract
• 2 eggs
• vegetable oil (for deep-frying)
• confectioners sugar (to sprinkle on top)

1. In a bowl, combine rice, flour and baking powder
2. Add sugar and mix in
3. Add vanilla extract and mix that in
4. Add eggs to bind ingredients and mix well. It will form a nice tight batter
5. Heat vegetable oil for deep-frying to 360 degrees
6. Carefully drop rice mixture by spoonfuls into hot oil and fry until brown
7. Remove from oil with a slotted spoon and drain on paper towels
8. Sprinkle with confectioners’ sugar
9. Serve hot

Make It Savory, Too!

To make a savory version of this New Orleans classic, simply omit the sugar and vanilla and add up to 1/2 cup of whatever savory ingredients you may have on hand. I always include 3 or 4 thinly sliced green onions and a teaspoon or two of hot sauce.  Some other delicious ideas include andouille (or another good smoked sausage), seafood such as claw crabmeat, boiled, chopped shrimp or chopped crawfish tails.  I've made delicious Calas by adding some shredded duck breast and substituting some wild rice for some of the white rice in the basic recipe. 

As you won't be sprinkling the savory version with the powdered sugar that the sweet ones are finished with - you'll want to offer them with a sauce for dipping.  Another New Orleans classic that is delicious with any savory Calas is Remoulade Sauce.  Here's the recipe!

Remoulade Dipping Sauce for Savory Calas
Yields 2 cups 

INGREDIENTS

3 green onions
1/4 cup flat leaf Italian parsley
1 celery heart (the innermost part of the celery, including the tender leaves)
juice of 1 lemon
1 cup Creole mustard 
1/2 cup olive oil
1/4 tsp salt
pinch of cayenne pepper
2 tbsp sweet Hungarian paprika 

HOW-TO

1. Chop green onions, parsley and celery in food processor until finely minced
2. Add lemon juice and Creole mustard and blend together
3. With processor running, drizzle in the olive oil
4. Add salt, pepper and paprika

NOTE: Sauce is better when allowed to rest for an hour or more before serving.  It will keep for up to 4 days, covered, in the refrigerator