Chez Helene Calas Tout Chaud

Ingredients:

Vegetable oil for frying
1 c Unsifted all purpose flour
1/4 c Granulated sugar
1 tb Baking powder
1/2 ts Salt
1/4 ts Ground nutmeg
3 c Cooked white rice, well
-chilled
2 lg Eggs, lightly beaten
1 ts Vanilla extract
Confectioners' sugar

Method:

Servings: makes 14 Calas are one of New Orleans' oldest culinary heirlooms.
Before the turn of the centyry, these slightly sweet rice balls were sold in the street by vendors shouting "Calas tout chaud!" ("Calas very hot!").
The vendors have disappeared, but the calas are still served around the city, often for breakfast accompanied by cane syrup, jelly, or a sprinkling of confectioners' sugar DIRECTIONS: In 2 1/2 quart saucepan, heat 3 inches of oil to 350-F.
In large bowl, combine flour, granulated sugar, baking powder, salt and nutmeg.
Add rice, eggs, and vanilla; stir until soft dough forms.
With fingers, shape dough into 2-inch balls and drop, 3 or 4 at a time, into hot oil.
Cook, turning if necessary, until calas are evenly browned and center is cooked- about 6 to 8 minutes.
With slotted metal spoon, remove calas from oil; drain on paper towels.
Sprinkle calas with confectioners' sugar and serve warm.