Rice Calas

Heat vegetable oil to a depth of 1 1/2 inches in a deep pot over high heat, until about 360ºF. (Test by dropping a small cube of bread in the oil; if it immediately starts sizzling and turning into a crouton, it’s good to go. If it starts turning brown and burning right away, it’s too hot.)

While the oil heats, combine rice, sugar, cinnamon, nutmeg, salt, baking powder, and eggs in a large mixing bowl. Add flour and combine well, making a batter that’s a little on the wet side, but thick enough to stay on a spoon without running off. Add more flour if necessary to get the right consistency.

When the oil is ready, scoop up a small amount of batter onto a tablespoon, then use another spoon to carefully push the batter into the oil. Fry in batches for only a minute or two, until golden brown all over. Drain on paper towel-lined plates.

Dust with powdered sugar and dip into Steen’s cane syrup (or molasses, honey, or preserves if you must).

Makes about 32 small fritters.

Note: If you, like I did, make the fritters too big and they don’t cook all the way through, just tear them in half and drop them back into the oil for a few seconds to cook through. They’ll taste just fine.

Recipe adapted from liner notes to Red Beans and Rice-ly Yours: Satchmo at the National Press Club