Mrs Samantha Owen
@mrsahtnamas
Creole Rice Beignets (Calas)
Delight in these fluffy Creole rice beignets, also known as Calas, which are made with cooked rice, eggs, and a hint of spices. Perfectly fried to a golden brown and dusted with confectioners' sugar, these treats are a delicious nod to Creole cuisine.
Details
- Cuisine:american
- Meal Type:snack
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:14
- Views:7
Recipe Information
- Prep time15 min.
- Cook time10 min.
- Total time25 min.
- Servings8
Ingredients
- 1/2 cup
- 4 tablespoons
- 1 (.25 ounce) package
- 1 cup
- 2
- 1/3 cup
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 3/4 cup
- 1/4 cup
- as needed
- 2 tablespoons, or as needed
Cooking Instructions
Follow our step-by-step guide on how to make Creole Rice Beignets (Calas).
Step 1
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the mixture and let it stand for about 10 minutes, or until it becomes foamy.
Step 2
Add the cooked rice to the yeast mixture and stir well. Cover the bowl with plastic wrap and let it sit at room temperature for another 10 minutes.
Step 3
Gently mash the rice mixture, leaving some grains intact. Stir in the eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg until well combined. Gradually mix in the flour and crushed cashews until the batter is smooth. Cover the bowl and let it rise in a warm place for 1 hour.
Step 4
In a large saucepan, heat enough oil to fully submerge the beignets. Once the oil is hot, drop spoonfuls of the batter into the oil. Fry until golden brown, about 5 minutes, turning once for even cooking. Remove the beignets and drain on paper towels.
Step 5
While still warm, sprinkle the beignets with confectioners' sugar before serving.