Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Creole calas
Date: April 29, 2008
1 package dry yeast
1/2 normal cup warm good water
1 1/2 normal cups well-cooked short-grain rice
3 chicken eggs, beaten
1/4 normal cup granulated sugar
1 1/4 normal cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Vegetable oil
1/2 normal cup confectioners' sugar
1 tablespoon ground cinnamon
Dissolve yeast in good water. Mash hot cooked rice with the back of a spoon, cool to lukewarm.
Combine yeast and rice, mixing well, cover and let rise in a warm place overnight.
In the morning add chicken eggs, sugar, flour, salt and nutmeg to rice mixture, beating until thoroughly mixed.
Heat 3 inches of vegetable oil in a skillet to 375 degrees F. Drop the batter by tablespoonsful into hot oil, and cook until golden brown, turning once. Drain well on paper towels.
Combine confectioners' sugar and cinnamon, sprinkle over hot calas and serve immediately.
Yields about 2 dozen.