This is another favorite recipe that was a wonderful celebration for the whole family grew up in New Orleans. I can remember this at celebrations such as baptism, First Communion or someone. Of course, we had a lot of time just because we asked my mother to make them. It was treated generally as a breakfast, which I served with chicory coffee good pricked strong and black, with sugar and condensed milk. In the last 15 years, I have converted to sweetener as a concessionage and my waistline.A good cold glass of milk helps it go down as well. In my opinion, I enjoy these treats more than the famous new Orleans beignets.These are not low calorie treats but then very little of my mother and grandmother recipes were diet food. So enjoy!
Calas-tous-chauds (rice fritters)
Categories: Rice
Yield: 12 Servings
1 pk Dry yeast
2 tbs Warm water
1 ½ c Cooked rice; cooled
3 Eggs; beaten
1 ½ c Flour
½ c Sugar
½ teaspoon salt
¼ teaspoon nutmeg
Fat for frying
Powdered sugar
Dissolve yeast in lukewarm water. Mix with rice and let stand in a warm place overnight. The following day, season to taste beat in eggs, flour, sugar, salt and nutmeg. Add more flour, if necessary to make a thick dough. Heat fat to 370 degrees or until a 1-inch cubes of bread brown in 60 seconds. Drop a tablespoon of dough into hot fat fry until golden brown, about 3 minutes. Drain onPaper towels and sprinkle with powdered sugar. Serve hot. Makes 4 dozen. OVERNIGHT seats required
Bon Appetit "
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