Calas

Ingredients

• 2 cups cooked white rice, cooled
• 1/4 teaspoon active dry yeast
• 2 tablespoons warm water
• 2 large eggs
• 1/3 cup sugar
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Oil, for deep-frying
• Powdered sugar, for dusting

Before you cook

• Dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
• Mash the cooled rice lightly with a fork so some grains break down but most stay whole.
• Stir the yeast mixture into the mashed rice, cover, and let it sit in a warm spot for 1 hour.

Steps

1. Beat the eggs and sugar together until pale and slightly thickened.
2. Stir the egg mixture into the risen rice.
3. Whisk the flour, baking powder, cinnamon, nutmeg and salt together, then fold them into the rice mixture until just combined.
4. Pour oil into a deep pot to a depth of 3 inches and heat it to 350°F.
5. Drop tablespoon-sized portions of the batter into the hot oil, a few at a time.
6. Fry for 3 minutes, turning once, until deep golden brown and puffed.
7. Lift the calas out with a slotted spoon and drain them on paper towels.
8. Repeat with the remaining batter.
9. Dust the warm calas heavily with powdered sugar before serving.