This is another favorite recipe that was a wonderful treat for all the family growing up in New Orleans. I can remember this on celebrations such as someone's First Communion or a Baptism. Of course, a lot of times we just had them because we begged my mother to make them. It was usually served as a breakfast treat which I had with good Chicory coffee perked strong and black with sugar and evaporated milk. For the last 15 years, I have converted to artificial sweetener as a concession to age and my waistline.A good cold glass of milk helps it go down as well. In my opinion, I enjoy these treats more than the famous new Orleans beignets.These are not low calorie treats but then very little of my mother and grandmother recipes were diet food. So enjoy!
Calas-tous-chauds (rice fritters)
Categories: Rice
Yield: 12 Servings
1 pk Dry yeast
2 tbs Warm water
1 ½ c Cooked rice; cooled
3 Eggs; beaten
1 ½ c Flour
½ c Sugar
½ tsp Salt
¼ tsp Nutmeg
Fat for deep frying
Confectioner's sugar
Dissolve yeast in warm water. Mix with rice and let stand in a warm spot overnight. The following day, beat in eggs, flour, sugar, salt and nutmeg. Add more flour if necessary to make a thick batter. Heat fat to 370 degrees or until a 1-inch bread cube browns in 60 seconds. Drop batter from a tablespoon into hot grease and fry until golden brown, about 3 minutes. Drain on paper towels and sprinkle with powdered sugar. Serve hot. Makes 4 dozen. OVERNIGHT SITTING REQUIRED
Bon Apetit'
I am a Board Certified Ophthalmologist who has been in practice for 30 years.
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