BELLE CALAS TOUT CHAUD!

Early on a Sunday morning in New Orleans it was common for anyone walking down the streets of the quarter to hear "Belle calas tout chaud madam, belle calas tout chaud,'' beautiful calas too hot madame, beautiful calas too hot.  The calas women was a common during French and Spanish rule of New Orleans. Calas vendors were slave women who, on their day off would make rice fritters and sell them in the quarters to New Orleanians. She would save her money long enough to buy freedom for herself and her family. This tiny cousin of the beignet was able to free a large percent of slaves in the crescent city. 

                                                   

Frying calas is a fun way to use leftover rice. Here is the recipe, go forth and fry some calas!

Ingredients

• 2 cups cooked rice
• 6 tbsp. flour
• 3 heaping tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. vanilla
• 2 eggs
• 5-6 cups vegetable oil for frying
• Powdered sugar for topping

Instructions

Mix the rice with flour, sugar, baking powder and salt. Sprinkle on the vanilla and mix well.

Add eggs and when thoroughly mixed, drop by tablespoonfuls into the hot oil (360 degrees.) Fry until browned on both sides.

Drain on paper towel and sprinkle with powdered sugar. Serve hot.