Rum Raisin Calas

Ingredients

3 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 eggs, room temperature

1/2 teaspoon vanilla

Peanut oil for deep-frying

Bring raisins and rum to simmer in heavy, small saucepan. Remove from heat. Cover and let stand until plump, about 30 minutes; drain raisins.

In a large bowl, sift together flour, sugar, baking powder, cinnamon, salt and nutmeg.

In a separate bowl, beat eggs and vanilla.

Mix in raisins and cooked rice, then stir in dry ingredients.

Preheat oven to 200 degrees.

Line baking sheet with paper towels.

Heat oil in deep fryer or heavy large saucepan to 350 degrees F.

Drop batter by 2 tablespoons into oil (in batches; do not crowd) and fry until golden brown, 7 to 9 minutes.

Remove using slotted spoon and keep warm in oven on prepared baking sheet while frying remaining calas.

Dust with powdered sugar.

Calas are an old-time New Orleans street food.

Monday, March 7, 2011 - 2:56pm