Rice Calas

Calas, another New Orleans tradition, is a breakfast fritter mixed with cooked rice, flour, sugar, and spices, and then deep-fried. According to "The Dictionary of American Food & Drink," the word Calas was first printed in 1880, and comes from one or more African languages, such as the Nupe word kárá, or "fried cake." African American street vendors sold the fresh hot calas in the city's French Quarter, with the familiar cry, "Calas, belles, calas tout chauds!"

Ingredients:

• 2 cups cooked rice, cooled
• 3 eggs, beaten
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 2 1/2 teaspoons baking powder
• 1/2 to 1 cup flour, just to make a good batter
• oil for deep frying
• confectioners' sugar

Preparation:

In a large bowl, combine cooked rice, eggs, sugar, cinnamon, nutmeg, vanilla and baking powder. Add just enough flour to hold batter together. It should drop from a spoon and stay together. Heat oil in the deep fryer to 365°. Drop batter by heaping teaspoonfuls into the hot oil. Fry in small batches until golden brown and crisp, about 6 to 8 minutes. Drain on paper towels and generously sprinkle with confectioners' sugar.
Serves 4 to 6.

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