Calas

Jennifer Russell

Ingredients

  • 2 cups cooked rice
  • 6 tbsp. flour
  • 3 heaping tbsp. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 2 eggs
  • 5-6 cups vegetable oil for frying
  • Powdered sugar for topping
Instructions

Mix the rice with flour, sugar, baking powder and salt. Sprinkle on the vanilla and mix well.

Add eggs and when thoroughly mixed, drop by tablespoonfuls into the hot oil (360 degrees.) Fry until browned on both sides.

Drain on paper towel and sprinkle with powdered sugar. Serve hot.
Categories: 
Desserts
Prep time: 
10 minutes
Cook time: 
10 minutes
Total time: 
20 minutes
Yield: 
1 dozen

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.