Calas

Ingredients

• 1 cups whole milk – warmed to 110°F
• 2.25 tsp active dry yeast
• 0.25 cups granulated sugar
• 2 large eggs – lightly beaten
• 1 tsp vanilla extract
• 2 cups cooked long-grain white rice – day-old, fluffed
• 0.75 cups all-purpose flour
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 tsp kosher salt
• 1.5 quarts vegetable oil – for deep-frying
• powdered sugar – for serving

Instructions

1. In a measuring cup, whisk the warm milk and yeast and let stand until foamy, 5–10 minutes.
2. In a large bowl, whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
3. Stir the fluffed, day-old cooked rice into the egg mixture until evenly coated and broken up.
4. Pour the foamy yeast mixture into the bowl and stir to combine.
5. Add the flour and fold until a thick, scoopable batter forms; it should hold a soft mound on a spoon. If very loose, add 1–2 tbsp more flour.
6. Cover the bowl and let the batter rise in a warm place until puffy and nearly doubled, 60–75 minutes.
7. Heat the vegetable oil in a heavy pot to 350°F. Line a sheet pan with paper towels and set a wire rack on top.
8. Using two spoons, drop heaping tablespoonfuls of batter into the hot oil without crowding.
9. Fry until deep golden brown and cooked through, 2–3 minutes per side (4–5 minutes total), adjusting heat to maintain 350°F. Fritters should float and feel light when done.
10. Transfer fritters to the rack to drain and repeat with remaining batter, allowing the oil to return to 350°F between batches.
11. Dust generously with powdered sugar (for serving) and serve hot while crisp and tender.