Rum Raisin Calas
By: Sheri Wetherell
Published: Monday, March 7, 2011 - 2:56pm

Ingredients




1 cup dark rum
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
2 eggs, room temperature
1/2 teaspoon vanilla
2 cups cooked long- grain rice
Peanut oil for deep-frying
Powdered sugar for dusting

Preparation

1 Bring raisins and rum to simmer in heavy, small saucepan. Remove from heat. Cover and let stand until plump, about 30 minutes; drain raisins. 2 In a large bowl, sift together flour, sugar, baking powder, cinnamon, salt and nutmeg. 3 In a separate bowl, beat eggs and vanilla. 4 Mix in raisins and cooked rice, then stir in dry ingredients. 5 Preheat oven to 200 degrees. 6 Line baking sheet with paper towels. 7 Heat oil in deep fryer or heavy large saucepan to 350 degrees F. 8 Drop batter by 2 tablespoons into oil (in batches; do not crowd) and fry until golden brown, 7 to 9 minutes. 9 Remove using slotted spoon and keep warm in oven on prepared baking sheet while frying remaining calas. 10 Dust with powdered sugar.

About


Calas are an old-time New Orleans street food.