Rice Fritter Recipe from NY Times

Laissez le bon temps roulez, ma cher... and don't be chintzy with the powdered sugar.

Recipe: Calas (Ka LAHS)
Adapted from Poppy Tooker
Time: 20 minutes

Vegetable oil, for deep-frying
2 cups cooked medium- or long-grain white rice
6 tablespoons flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
Pinch of freshly grated nutmeg
2 large eggs
¼ teaspoon vanilla extract
Confectioners’ sugar.

1. In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.

2. In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.

3. When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners’ sugar, and serve hot.

Yield: About 12 calas (4 to 6 servings).