Recipes

Hot Calas


Cajun Aces, Season 2

Skill
Intermediate
Serves
6

Prep Time
10m
Cook Time
25m
Total Time
35m

Ingredients

  • 2 cups cooked leftover rice
  • 6 tbsps flour
  • 3 heaping tablespoons sugar
  • 2 tsps baking powder
  • ¼ tsp salt
  • ¼ tsp pure vanilla extract
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 2 large eggs
  • 5-6 cups vegetable oil for frying
  • Powdered sugar, for topping
  • Cane syrup, for dunking

Directions

  • Heat a large Dutch oven filled halfway with vegetable oil and outfitted with a deep fry thermometer to 360 degrees.
  • In a large bowl, mix the rice with flour, sugar, baking powder, salt, cinnamon, and nutmeg. Sprinkle in the vanilla and mix in the eggs until combined.
  • Drop by tablespoonfuls into the hot oil. Fry until golden browned on both sides, about 4-5 minutes total.
  • Drain on paper towel lined plate and sprinkle with powdered sugar. Serve hot and with cane syrup for dunking.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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