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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Nanny's Creole Calas Recipe

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This recipe for Nanny's Creole Calas is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cup cooked rice
½ package yeast
½ cup warm water
1 ¼ cups sifted all-purpose flour
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ cup granulated sugar
3 large eggs, beaten
1 capful almond extract or vanilla
Confectioner’s sugar
Directions:
Directions:
Mash the hot rice. Soften the years in warm water, then stir into the warm rice. Mix well. Cover and let it rise overnight.

Add the beaten eggs, flour, sugar, salt, almond extract, and nutmeg. Beat until smooth. Let stand in a warm place for at least 30 minutes.

Add enough vegetable oil to a pot or deep fryer to cover the bottom by a couple of inches.

When hot, drop mixture by the tablespoons into the oil and fry until golden brown.

Drain on paper towels, move to a plate and sprinkle with confectioner’s sugar.
Personal Notes:
Personal Notes:
I've been told that "back in the day," when a child made his First Holy Communion, the family would return home after Mass to feast on Calas and hot chocolate.

 

 

 

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