Cala Cakes (Jazzmen Rice Fritters)
"Calas, belles, calas tout chauds!” This call was shouted out in the streets of New Orleans by Cala Women. The African treat was turned into a Creole delicacy. These delightful rice puffs are a familiar cousin of the beignet. "Calas, beautiful, hot calas!” Come and get them!!
3 Large eggs
3 cups Cooked Jazzmen rice
1/3 cup Granulated sugar
1 tsp. Ground cinnamon
½ tsp. Nutmeg
½ tsp. Salt
1 tsp. Vanilla extract
2 tsps. Baking powder
1 cup Flour
As Needed Oil (for frying)
¼ cup Confectioners’ sugar
Optional Allspice, Orange Zest, Lemon Zest (If you want to add spice to your sugar dusting)
Whisk the eggs until well beaten.
Stir in the next 7 ingredients (rice – baking powder).
Slowly add a little of the flour at a time (1/4 cup increments); just enough to hold the batter together. It should be thick like drop biscuits.
Heat oil in the deep fryer to 370° F.
Using a cookie scoop or teaspoon (heaping), drop balls of the batter into the hot oil.
Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
Drain on paper towels and generously sprinkle with confectioners' sugar (this is where you can add any of the optional ingredients to enhance the flavor).
Plate, Garnish, Serve