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Calas-Tous-Chauds (Rice Fritters)

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  • 1 pk Dry yeast
  • 2 tb Warm water
  • 1 1/2 c Cooked rice; cooled
  • 3 Eggs; beaten
  • 1 1/2 c Flour
  • 1/2 c Sugar
  • 1/2 ts Salt
  • 1/4 ts Nutmeg
  • Fat for deep frying
  • Confectioner's sugar


Dissolve yeast in warm water. Mix with rice and let stand in a warm spot overnight. The following day, beat in eggs, flour, sugar, salt and nutmeg. Add more flour if necessary to make a thick batter. Heat fat to 370 degrees or until a 1-inch bread cube browns in 60 seconds. Drop batter from a tablespoon into hot grease and fry until golden brown, about 3 minutes. Drain on paper towels and sprinkle with powdered sugar. Serve hot. Makes 4 dozen.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,