Recipe courtesy of Sam Carroll
and
Cody Carroll
Hot Calas
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 461
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 68
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 7
- Cholesterol
- 62
- Sodium
- 224
- Total: 30 min
- Active: 30 min
Ingredients
5 to 6 cups vegetable oil, for frying
2 cups cooked leftover rice
6 tablespoons all-purpose flour
3 heaping tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
2 large eggs
Powdered sugar, for topping
Cane syrup, for dunking
Directions
- Fit a large Dutch oven with a deep-fry thermometer. Fill it halfway with vegetable oil and heat to 360 degrees F.
- In a large bowl, mix the rice with the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Sprinkle in the vanilla and mix in the eggs until combined.
- Working in batches, drop the batter by the tablespoonful into the hot oil. Fry until golden browned on both sides, about 4 minutes total.
- Drain on a paper towel-lined plate and sprinkle with powdered sugar while still hot. Serve hot with cane syrup for dunking.