- 2 eggs
- 2 tablespoons [30 ml] sugar
- 1 teaspoon [5 ml] vanilla
- 2 teaspoons [10 ml] baking powder
- 1/2 teaspoon [2.5 ml] salt
- 2 cups [500 ml] sifted flour
- 1 1/2 cups [375 ml] water
- 1 cup [250 ml] boiled rice
- Oil
- Icing sugar or cane sugar
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- Beat together eggs, sugar and vanilla until pale and foamy.
- Add water; whip.
- In a mixing bowl, mix together baking powder, salt and sifted flour.
- Whip [wire whip] into egg mixture until smooth.
- Add rice; coat each grain with dough.
- Divide into 6 portions.
- Wet your hands with a little oil and shape into 6 firm large balls.
- Reserve on wax paper.
- In a heavy bottom frypan, heat 1 inch [2.5 cm] oil to 390°F [199°C].
- With a slotted spoon, slowly lower calas into hot oil.
- Fry until golden brown and crusty.
- Turn calas every once in a while so that they do not burn.
- Serve immediately, sprinkled with icing sugar or cane sugar.
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