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Course : Bread, Breakfast
Type of Prep : Deep Fry
Cuisine : Cajun, Creole
 
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Creole Calas

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 pkg. active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups cooked short grain rice
  • 3 eggs, beaten
  • 1/4 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • vegetable oil
  • 1/2 cups powdered sugar
  • 1 tbsp. ground cinnamon

PREPARATION:

Dissolve yeast in water. Mash hot cooked rice with the back of a spoon; cool to lukewarm. Combine yeast and rice, mixing well; cover and let rise in a warm place overnight. In the morning add eggs, sugar, flour, salt, and nutmeg to rice mixture, beating until thoroughly mixed. Heat 3 inches of vegetable oil in a skillet to 375°. Drop the batter by tablespoonfuls into hot oil; cook in batches until golden brown, turning once. Drain well on paper towels. Combine powdered sugar and cinnamon; sprinkle over hot calas; serve immediately.
Makes about 2 dozen.

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