DEEP-FRIED RICE BALLS
My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.
Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CALAS FRIED RICE FRITTERS
Provided by David Guas
Categories Egg Dessert Kid-Friendly Mardi Gras Vanilla Deep-Fry Party Kidney Friendly Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 to 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add the rice, stir once, reduce the heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper--lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
- Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
- While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
- Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
CALAS (FRIED RICE BALLS)
In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.
Provided by Miss Annie
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour, sugar, baking powder, salt, and vanilla.
- Thoroughly mix the rice and eggs together in a separate bowl.
- Add the dry ingredients to the rice and egg mixture.
- When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
- Drain on paper towel.
- Sprinkle with powdered sugar and serve while hot.
- Other variations are to serve with honey.
RAISED CALAS - CREOLE DEEP FRIED RICE CAKES
In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 20m
Yield 20 calas
Number Of Ingredients 11
Steps:
- Cook rice until very soft.
- Drain, mash, and cool to lukewarm.
- Add yeast, beat and let rise overnight.
- In the morning, add remaining ingredients.
- Beat again and let rise about 20 minutes in a warm place.
- Preheat oil to 365°F.
- Drop batter by tablespoons into oil and fry until golden brown.
- Drain on paper towels and serve hot.
Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 31.7, Sodium 185.9, Carbohydrate 7.7, Fiber 0.1, Sugar 2.6, Protein 1.5
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