Calas with raisins and rum
Calas are a type of fritters that originated in New Orleans, are not known as Beignets, but are very popular and are most often sold at street stalls as a quick breakfast. They are special because cooked rice is added to the dough, which gives them a different texture than in the usual fritters, and cinnamon and nutmeg are the most common spices. I can work with yeast and baking powder, and I made mine with baking powder and with the addition of raisins soaked in rum. Fine, light, aromatic and extremely tasty, it's a shame not to try them.
- First put the rice to boil, drain the cooked and set aside to cool. Put the raisins in a small bowl and pour rum over them, then leave them to soak for 30-60 minutes, stirring occasionally. In a mixing bowl, sift flour, baking powder, cinnamon, salt and nutmeg. Beat the eggs well together with the vanilla and milk.
- Add chilled rice, raisins together with rum and finally beaten eggs to the sifted flour with spices. Mix everything well until all the ingredients are combined and you no longer see traces of flour.
- In a deep bowl, heat the oil and slowly lower the prepared dough spoon by spoon. Bake until golden yellow. Transfer the roast to a paper towel to drain off the excess oil.
- Transfer the drained calas to a serving plate and sprinkle generously with powdered sugar. Serve warm with a cup of good coffee.