Hot Calas

INGREDIENTS

  • 3 large eggs

  • 2 cups cooked rice, cooled

  • 1/3 cup sugar

  • 1 tsp ground cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

  • 1 tsp vanilla extract

  • 2 tsp baking powder

  • 1 cup all-purpose flour, or enough to make a good drop fritter batter

  • Oil, for deep-frying

  • 1/4 cup confectioners' sugar

Directions

  1. Whisk the eggs until well beaten.

  2. Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.

  3. Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.

  4. Heat oil in the deep fryer to 365 F.

  5. Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.

  6. Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.

  7. Drain on paper towels and generously sprinkle with confectioners' sugar.

Serve.

A recipe by

Byron Bradley, Adjunct CULINARY ARTS INSTRUCTOR

Under the mentorship of some of the most successful and widely recognized chefs in the country, Chef Byron has worked to perfect his craft alongside celebrity chefs such as Aaron Sanchez and the Queen of Creole Cuisine, Leah Chase. Working directly with these legendary chefs has afforded Byron invaluable wisdom that has perfected his cooking genius while simultaneously creating opportunities for him to develop and excel professionally. Chef Byron has been a featured chef in promotional campaigns for major television and business corporations including the Food Network, Coca Cola and the John Besh Foundation.

Jessica Sigmundsson