Calas (dumplings)
Prep Time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Ingredients
- 1 cup cooked rice
- 2 eggs beaten
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the cooked rice, beaten eggs, sugar, salt, nutmeg, and vanilla extract. Mix until well combined.
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the rice mixture, stirring until a thick batter forms.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F.
- Drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry each dumpling for 2–3 minutes on each side or until golden brown and crispy.
- Remove the calas from the oil using a slotted spoon and drain them on paper towels.
- Dust the hot calas with powdered sugar and serve immediately, either as a breakfast treat or a delightful dessert.
Notes
- Calas are best enjoyed fresh and hot, but they can be reheated in the oven if needed.
- For a traditional touch, you can add a splash of rum or a bit of lemon zest to the batter for an extra layer of flavor.
Adapted from: Eats History
Nutrition per serving (4 Servings)
Calories 255 • Total Fat 3g • Saturated Fat 1g • Sodium 184mg • Total Carbohydrates 49g • Dietary Fiber 1g • Added Sugars 13g • Protein 7g
Dietitian’s note
To reduce oil, try steaming dumplings or use an air fryer to make them crispy.
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Nutrition per serving (4 Servings)
Calories 255 • Total Fat 3g • Saturated Fat 1g • Sodium 184mg • Total Carbohydrates 49g • Dietary Fiber 1g • Added Sugars 13g • Protein 7g
Dietitian’s note
To reduce oil, try steaming dumplings or use an air fryer to make them crispy.
