Elizabeth Pearce (The Cocktail Tour, New Orleans, Louisiana)
Serves 4
This savory option is a modern twist on an old traditional favorite, and can now be found on many menus in New Orleans.
Vegetable oil, for deep-frying
2 cups cold cooked long-grain white rice
6 tablespoons all-purpose flour
2 teaspoons baking powder
ΒΌ teaspoon salt
3 tablespoons diced ham or cooked smoked sausage 3 green onions or scallions, thinly sliced
1 teaspoon hot sauce
2 eggs, beaten
Fill a heavy, deep, straight-sided pan no more than halfway with oil (oil expands when hot, so leave plenty of room from the top of the pan). Then heat up the oil over medium-low heat. Warm the oil while you are making the batter.
Separate the grains of rice in a large bowl with your fingers or a spoon so there are no clumps. Add all the dry ingredients to the rice, and toss well to coat.
Add the ham, green onions, hot sauce, and eggs, and mix them in thoroughly so there are no dry spots.
Follow the Sweet Calas recipe (this page) for procedure and technique to form and fry.
Serve savory calas with grainy mustard or a remoulade.