Calas
- Total Time
- About 30 minutes, plus overnight sitting
- Rating
- Comments
- Read comments
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Ingredients
- 2½teaspoons (1 package) active dry yeast
- 2cups cooked and cooled medium-grain white rice
- 3large eggs, beaten
- 1 to 2cups all-purpose flour
- ½cup light brown sugar
- ½teaspoon salt
- 1teaspoon freshly grated nutmeg
- 1quart peanut oil
- Confectioners' sugar
Nutritional analysis per serving (18 servings)
574 calories; 49 grams fat; 8 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 16 grams polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 4 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the yeast in 1 cup warm water and set aside. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well. Mix in up to 1 cup additional flour to make a batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.
- Step 2
Place the oil in a 3-quart casserole or Dutch oven. Heat to 350 degrees. Drop heaping tablespoons of batter into the oil and fry until nicely browned. Drain on a double thickness of paper towels. Dust with confectioners' sugar and serve while hot.
Private Notes
Comments
I made both versions, and the yeast led dough is the only way to go. The baking powder version of the recipe wasn’t worth making again. But the yeasted version was great. I did have to add some brown sugar in the morning, as my yeast ate seemingly all the sugar?? Still, after adding in some sugar, it was good. I think I prefer cinnamon to nutmeg, however.
The baking powder version is what my grandma (born in one of the Baroness Pontalba buildings in the quarter) made for us on Christmas eve. They are very good but it is important not to add too much flour, they need to be very light and fragrant with a bit of spice, like nun's farts!
I’ve always been curious about these, so I made a batch for Mardi Gras. Mine came out with a bready texture. They aren’t sweet at all, despite the brown sugar in the batter. That’s probably fine, since they’re coated in powdered sugar anyway. They have a slight, sourdough-like tang after sitting overnight. This recipe makes A LOT. I probably got closer to 35-40 calas, using a rounded (about 1.5 tablespoon) cookie scoop. I appreciate the opportunity to taste a piece of NOLA history.
I made both versions, and the yeast led dough is the only way to go. The baking powder version of the recipe wasn’t worth making again. But the yeasted version was great. I did have to add some brown sugar in the morning, as my yeast ate seemingly all the sugar?? Still, after adding in some sugar, it was good. I think I prefer cinnamon to nutmeg, however.
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