New Orleans sweet rice fritters (calas) recipe

Poppy Tooker's Rice Calas (makes 12)


2 cups cooked long-grain white rice
6 tablespoons all-purpose flour
3 heaping tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Dash of nutmeg
2 large eggs
1/4 teaspoon vanilla extract
Vegetable oil (for deep-frying)
Confectioners' sugar

In bowl, combine rice, flour, sugar, baking powder, salt and nutmeg and mix well.
Add eggs and vanilla and mix well.
Heat vegetable oil for deep-frying to 360-degrees.
Carefully drop rice mixture by spoonfuls into hot oil and fry until brown.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with confectioners' sugar. Serve hot.