Creole Calas with Café au Lait Glaze

Creole Calas with Café au Lait Glaze ingredients

• 2 cups cooked white rice (day-old, cold, preferably)
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1.5 tsp baking powder
• 1/2 tsp ground nutmeg
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 4 cups vegetable oil, for frying
• 1 cup powdered sugar
• 2 tbsp strong brewed coffee (chilled)
• 1 tbsp milk or cream

How to make Creole Calas with Café au Lait Glaze

1. Prepare the rice by ensuring it is cold, preferably day-old, as this helps prevent the fritters from becoming greasy. If the rice is clumpy, gently mash it with a fork or your hands to separate the grains.
2. In a large mixing bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1.5 tsp baking powder, and 1/2 tsp ground nutmeg until well combined.
3. In a separate medium bowl, whisk together 2 large eggs, 1/4 cup milk, and 1 tsp vanilla extract until thoroughly blended.
4. Add the 2 cups of mashed or separated rice to the dry ingredients, stirring gently with a spatula to coat the rice grains evenly.
5. Pour the wet ingredients into the rice mixture. Stir gently until the batter is just combined; be careful not to overmix, as this can make the fritters tough.
6. Heat 4 cups of vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a candy or deep-fry thermometer to monitor the oil temperature accurately.
7. Carefully drop the batter by tablespoonfuls into the hot oil, frying in batches of 4-6 calas at a time to avoid overcrowding and lowering the oil temperature. Maintain the oil temperature as much as possible.
8. Fry the calas for 3-5 minutes, turning them occasionally with a slotted spoon or spider, until they are golden brown on all sides and cooked through. They should be light and airy.
9. Remove the fried calas from the oil and transfer them to a wire rack lined with paper towels to drain excess oil. Keep the fried calas warm in a low oven (around 200°F/95°C) while you prepare the remaining batches.
10. While the calas are frying, prepare the Café au Lait Glaze. In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp strong brewed coffee, and 1 tbsp milk or cream until the glaze is smooth and has a pourable consistency. If the glaze is too thick, add more coffee or milk a few drops at a time; if too thin, add more powdered sugar.
11. Serve the warm Creole Calas immediately by drizzling them generously with the prepared Café au Lait Glaze. Enjoy as a sweet and traditional New Orleans breakfast treat.

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