Calas
Zachary Taylor's love for Calas reflects not only his personal tastes but also his connection to the rich culinary traditions of the American South. As you savor these crispy, sweet fritters, you're not just enjoying a delicious treat—you're also taking a bite of history, one that ties together the flavors and cultures that shaped a president's palate.
Ingredients
- 1 cup cooked rice
- 2 eggs beaten
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the cooked rice, beaten eggs, sugar, salt, nutmeg, and vanilla extract. Mix until well combined.
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the rice mixture, stirring until a thick batter forms.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
- Drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry each fritter for 2-3 minutes on each side or until golden brown and crispy.
- Remove the Calas from the oil using a slotted spoon and drain them on paper towels.
- Dust the hot Calas with powdered sugar and serve immediately, either as a breakfast treat or a delightful dessert.
Video
Notes
- Calas are best enjoyed fresh and hot, but they can be reheated in the oven if needed.
- For a traditional touch, you can add a splash of rum or a bit of lemon zest to the batter for an extra layer of flavor.