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1
The day before you want to make your Calas, combine the water and sugar in a small bowl.
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2
Add the yeast and let stand until foamy, about 10 minutes.
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3
Add the rice and stir well.
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4
Cover with plastic wrap and leave at room temperature overnight.
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5
This step will really give your Calas a distinctive flavor; think sourdough.
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6
The next day, stir the rice mixture and kind of mash the rice against the side of the bowl with a wooden spoon.
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7
Dont go too crazy though, I like to have a bit of that rice texture in the finished product.
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8
Add the remaining ingredients to the rice mixture, mix well with a wooden spoon.
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9
The mixture should be a fairly loose batter, a little thicker than pancake batter.
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10
Cover and let rise in a warm place for 1 hour.
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11
This step will make your Calas as light as air when fried!
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12
(Here is where I digress from the original recipe: be aware that if you let it rise the whole time it will soak up a lot more oil into the air pockets that will form.
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13
I let it rise for 15 minutes and they turn out perfectly and much less fatty)
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14
Heat 3 inches of peanut oil in a large saucepan to 365 degrees.
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15
Drop spoonfuls of the Calas batter into the hot oil.
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16
Fry until golden brown, turning once.
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17
Serve with lots and lots of powdered sugar, like Beignets, or drizzle with Cane Syrup.
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18
Recipe makes about 6 good sized Calas.
