Euphoria 2009: Calas-Fried Rice Fritter
ingredients
1/2 cup long-grain white rice
Peanut oil for frying
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Cane syrup for serving
Peanut oil for frying
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Cane syrup for serving
directions
This recipe was provided by Chef David Guas of Bayou Bakery.
Bring 1 cup of water and a pinch of salt to a boil in a mall saucepan. Add the rice, stir 1 time, reduce the heat to low and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper-lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
Pour enough peanut oil into a large pot to fill it to a 2 1/2 to 3-inch depth and bring it to a temperature between 350 degrees and 360 degrees over medium heat (see How to Fry). Line a plate with paper towels and set aside.
While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in 1/2 of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose roughly textured ball.
Once your oil is hot, dip a teaspoon in the hot oil, and scoop out a heaping teaspoonful of batter. Hold the spoon close to the oil and let the batter roll off the spoon and into the oil. Repeat with the remaining batter, using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350 degrees, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the paper towel-lined plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
Bring 1 cup of water and a pinch of salt to a boil in a mall saucepan. Add the rice, stir 1 time, reduce the heat to low and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper-lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
Pour enough peanut oil into a large pot to fill it to a 2 1/2 to 3-inch depth and bring it to a temperature between 350 degrees and 360 degrees over medium heat (see How to Fry). Line a plate with paper towels and set aside.
While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in 1/2 of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose roughly textured ball.
Once your oil is hot, dip a teaspoon in the hot oil, and scoop out a heaping teaspoonful of batter. Hold the spoon close to the oil and let the batter roll off the spoon and into the oil. Repeat with the remaining batter, using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350 degrees, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the paper towel-lined plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.