Calas

Yields approximately 1 dozen 12

2 cups cooked rice

6 tablespoons flour

3 heaping tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

1/4 teaspoon vanilla

Vegetable oil (for deep-frying)

Confectioners’ sugar

In a bowl, combine rice, flour, sugar, baking powder, salt,  Mix until rice is coated with dry ingredients. Add eggs and vanilla and mix well.

Heat vegetable oil for deep-frying to 360 degrees. Carefully drop rice mixture by spoonfuls into hot oil and fry until brown. Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with confectioners’ sugar. Serve hot.

NOTE: To turn this recipe into a savory version, eliminate the sugar and of course, DON’T finish with powdered sugar. The vanilla extract is replaced with Crystal hot sauce. Add 3 bunches of thinly sliced green onions and any savory ingredients of your choice – chopped, boiled shrimp, crawfish,

diced Andouille – the sky is the limit. Savory calas should be served with a dipping sauce like remoulade sauce. (That recipe and more can be found at poppytooker.com.)