Calas

• ½ Cup warm water
  
• 1 Tbsp Granulated Sugar
  
• 1 pkg Active Dry Yeast
  
• ¾ Cup Cooked White Rice
  
• 2 Large Eggs, beaten slightly
  
• ¾ Cup All Purpose Flour1 pinch Kosher salt
  
• ¼ tsp Vanilla Extract1/8 tsp freshly grated Nutmeg
  
• Peanut Oil for frying
  
• Powdered Sugar for a heavy dusting

The day before you want to make your Calas, combine the water and sugar in a small bowl. Add the yeast and let stand until foamy, about 10 minutes. Add the rice and stir well. Cover with plastic wrap and leave at room temperature overnight. This step will really give your Calas a distinctive flavor; think sourdough. 

The next day, stir the rice mixture and kind of mash some of the rice against the side of the bowl with a wooden spoon. Add the remaining ingredients to the rice mixture, mix well with a wooden spoon. The mixture should be a fairly loose batter, a little thicker than pancake batter. Cover and let rise in a warm place for 1 hour. This step will make your Calas as light as air when fried!

Heat 3 inches of peanut oil in a large saucepan to 365 degrees. Drop spoonfuls of the Calas batter into the hot oil. Fry until golden brown, turning once. Serve with lots and lots of powdered sugar, like Beignets, or drizzle with Cane Syrup.

YIELD: About 6 good sized Calas