A cala is a rice beignet or fritter that used to be sold by New Orleans street vendors back in the 1800s. It was a tasty way of using up leftover rice, since rice was a staple on the table pretty much every day. I first researched cala recipes when I started cooking Sunday brunch at Savoir Faire many years ago. I wanted to find an authentic yeast-raised batter, which causes fritters to develop a more interesting (slightly fermented) flavor than when a baking powder version is used. I love to eat these warm, with strawberry preserves and plenty of cafƩ au lait.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Place the rice in a deep mixing bowl and add the dissolved yeast and 2 teaspoons sugar. Stir together with a wooden spoon, mashing the rice slightly, then cover and set in a warm place to rise overnight, or for at least 2ā3 hours.
Step 2
When ready to cook, stir the eggs, 1/4 cup sugar, flour, nutmeg, and salt into the rice mixture. Beat 1 minute, then set aside and let rise another 20ā30 minutes.
Step 3
Heat 2 inches of oil in a wide, deep skillet until hot (about 350Ā°F) but not smoking.
Step 4
Working in batches so you donāt overcrowd the skillet, carefully drop the batter by tablespoonfuls into the hot oil and fry for 2ā3 minutes, then flip the fritters and cook them until golden brown all over, another minute or so. Drain on paper towels and repeat with the remaining batter.
Step 5
Sprinkle the calas with confectionersā sugar and serve with preserves on the side for dipping.
