I'm always learning,
Sometimes just by observing what's around me.
Trees, much like people, have branches that grow apart, in opposite directions, in different shapes, sprouting new branches. Yet they remain deeply rooted together at their foundation. Realizing they need each other in order to continue to grow and soar to new heights above the other surrounding trees in the forest.
People, unlike trees, don't seem to always think this way..
I'm always learning, what has tried to demolish me has only polished me into what I am today. So much so that negativity, bad vibes, and disappointing people, roll off of my skin like the rain rolls down the bricks on the side of my mother's house. Nourishing the grass and soil underneath my feet, which just serves as a vehicle to propel me to new heights. So to them I turn around in all my splendor and simply say thank you as I go about my way.
I'm always learning, what my mother means when she says her pain is now my pain. The burdens she carried, the heavy load she waded through with bare feet and strong arms, the fight she inherited by way of her skin color, from my grandmother, great grand mother and many mothers before that.
Is now mine.
Even though years have passed, times have changed, the world still sounds the same. Too many of my experiences are the same as theirs were.
I'm always learning that even some of the most bitter experiences or maybe even fruits can be turned around and made sweet. Sometimes by just incorporating the bitter into that which is bright.
Like sugar and butter, a few eggs and cream cheese.
*When I was feeling out of sorts over the past few weeks my neighbor brought me a basket full of grapefruit. It was really very sweet and all I could think of was my cousin who eats her grapefruit with about 16 spoons of sugar sprinkled on top. I think she'd appreciate this cake more than anyone.*
Grapefruit Sugar Pound Cake
Prep Time- 25 mins Cook Time- 1 hr Yield- 12-14 servings
*The fruit sugar method I adapted from Ian Gartern's lemon curd. I've used this with my lemon cakes and it makes the flavor come alive*
*This is a basic cream cheese pound cake, an old school recipe, that's elevated with the addition of grapefruit.*
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
One large grapefruit
1 2/3 cup granulated sugar, divided
6 tablespoon unsalted butter, room temperature
6 oz cream cheese, softened
2 large eggs
¼ cup canola oil
½ teaspoon vanilla extract
¾ cup buttermilk
For the icing:
4 ounces cream cheese, room temperature
1 ½ powdered sugar
1/3 cup of fresh grapefruit juice
¼ teaspoon pure vanilla extract
Preheat oven to 325°
Prepare your pan: For bundt pans I use a pastry brush (its silicone) and apply lots of butter to every nook and cranny then flour making sure the flour sticks everywhere. This gives me the best success with making sure the cake will come out cleanly and we don’t end up eating cake out of an upturned bundt pan. That’s not a good look. I’ve seen my aunt coat the pan with sugar or cocoa for chocolate cakes.
In a large bowl sift together the flour, baking powder, and salt. Set aside.
Using a carrot peeler, remove the zest of one grapefruit. Put the zest in a food processor with 2/3 of the sugar and pulse until the zest is finely minced in with the sugar.
Place the butter, cream cheese and both the 1 cup of sugar and the grapefruit sugar in the bowl of a stand mixer; beat together until the mixture is light and fluffy. Add in eggs one at a time, mixing after each addition. Be sure to scrap bowl down the sides using a spatula to make sure to incorporate all the ingredients. Beat in oil and vanilla.
Add the flour mixture and the milk alternately to the batter, starting and ending with the flour. Be sure to scrap bowl down the sides using a spatula to make sure to incorporate all the ingredients.
Spoon batter into prepared pan and bake at 325° for one hour or until wooden toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes, (I like the give the pan a little shake from side to side to make sure it loosens) then invert on to your desired cake plate or stand.
For the frosting:
Beat the cream cheese and powdered sugar for several minutes, until light and creamy. Add the grapefruit juice and vanilla and beat until combined. Drizzle or pour the icing over the top of the cooled cake, allowing it to drip down the sides.
Sprinkle the top with grapefruit zest if desired.
In the interest of time..
"I'll just tell you how it ends"
Mr. Lofton was a tall (somewhat lanky), generous older man that attended our church growing up. I remember him vividly on days that are tougher than others and whenever I catch a whiff of butterscotch.
His stories were brief, as he seemed to always be busy, and would end with him giving me a piece of hard candy that taste like caramel and tapping me on my shoulder as he walked away. But he was a storyteller none the less, who seemed to favor one certain saying...
"In the interest of time, I'll make this quick. You should always look at what's around you and appreciate it. Slowly turn around", he'd say- as he'd spin me in a circle- "and take it all in because the view will be different tomorrow."
In the interest of time... We hurry things along, take abbreviated versions of breaks that really just equate to 15 minutes of not looking at the emails that are unanswered on your phone. I'm very guilty of this. Or that "one last thing" you tell yourself you're going to finish then call it a night early. However, "going to bed early" is 1 am on a Wednesday night after you've been up since 3 am the night before. We fail to realize that time only moves in one direction and as you take on more projects and clock more hours (60+) a week, you're losing everything else running parallel in your peripheral vision as you climb the corporate ladder.
Like school award ceremonies and playdates, better yet, signs that you might not be in the best of health. Until you find yourself staring at the walls of a hospital room that doesn't care about your conference call, the standing Tuesday project meeting or the flight you have to catch at noon.
In the interest of time, I'll just say that I've learned a valuable lesson in the last 2 months. How much I've let Mr. Lofton down in his attempts to get me to take time and slowly take in the things around me. Let's just say, I'll make more time, work less hours and make more biscuits.
And in the interest of time, we'll use cream and self rising flour to get the fluffy rise that we love so much. These require a lot less instructions than some of my more involved recipes, leaving more time to enjoy other things we might've missed or maybe just to sit outside with your face turned to the sun. In the interest of time, we'll sit back and appreciate it more, because it won't look the same tomorrow.
Cornmeal Cream Biscuits
Prep Time: 20mins Cook Time- 10mins Yield- 1 dozen
1 cup self rising flour
1 cup yellow cornmeal
1 ¼ cup heavy whipping cream
1 tablespoon granulated sugar
Preheat oven to 425
Whisk together flour and cornmeal in a large bowl. Make a well in the center and pour in cream stirring until flour is moistened. Add in the sugar Mix with spatula until the dough begins to pull away from the sides of the bowl. If there is flour remaining on the bottom of the bowl add some additional cream (about a tablespoon at a time).
Lightly sprinkle a board or other clean surface with flour. Turn dough out onto board and sprinkle a little flour on top of the dough. With floured hands, pat dough out to a ½ inch thick, fold dough in half and pat out into a ½ an inch thick for a normal size biscuit or about ¾ inch for taller biscuits. Brush off any visible flour from the tops of the biscuits. Using a biscuit cutter (or the rim of a drinking glass) cut out each biscuit. Use the scraps to make additional biscuits.
Waste not want not.
Place biscuits onto a baking pan or cast iron skillet. Bake biscuits for a total of 10-15 minutes. Remove from the oven and serve while warm. Brush biscuit tops with melted butter if that’s your thing.
Sometimes the journey of life leads you down a path of undeniable triumph, sometimes it takes you to a place shrouded in shadows.
Like a Florida highway in the middle of the night, trying to get to a place that feels warm and the people aren't untamable demons.
The older I get, I can't help but think of the places I've been. Some of the things I've seen, people I've met. Like that same night along the side of highway 95 just outside of Jacksonville.
Watching the blue lights flash behind me, holding on to my steering wheel so tightly my nails are cutting into my skin. Using his baton, he taps on my window, which I've already halfway rolled down, so that's unnecessary.
Several things run through my head as I pass him my I.D. I wasn't speeding, my tags are legit and I'm alone.
"Do your best to avoid the police, just please try to always, just stay out of their way" was something my family told all of us growing up. It was understood at an early age to by any means avoid the police.
Which until this point, I'd always done.
"I'm gonna need you to get out," he tells me. I ask what I've done, he tells me not to ask questions and to step out of the car. Which I do, very slowly. He walks me to the back of my car and has me stand there as he searches the confines of my mother's borrowed '93 Maxima.
At this point I start to cry, thinking of how dark it is and no one knowing where I am. As I stand there, I see a black truck pull over in front of my car, causing the officer to look up from the bullshit he was doing. Honestly, the biggest white man I've ever seen in my life gets out of the truck. He's, at least, 6'4 with huge arms, just an imposing figure all around. This is surely a nightmare.
"Hey, you need some help" He ask the cop who pulled me over. But something about the way he says it seems off. The cop immediately walks over to me, throws my license on the ground at my feet and stalks off to his car. I'm so distraught at this point I don't notice the man from the truck standing next to me, telling the other office to report in.
"You alright? He's a jackass, we've had a few problems, so I' thought I'd stop" He goes on to show me his badge, as he keeps telling me it's gonna be alright. We probably stand there for an hour as he consoles me and helps me call my mom and the friend I'm on my way to visit.
"Hey, there's a place right around the corner that serve food 24 hours, why don't you go there and sit awhile"
I get back in my car and do exactly as he says, finding a local meat and three that's serving breakfast. The woman smiles while placing a cup of coffee in front of me as I sit down. I don't drink coffee, so I just sit there, staring at the dark liquid. The seat next to me cracks a little as my literal saving grace sits beside me. "I just wanted to make sure you made it ok" He smiles at me again and I can't help but cry. "It’s gonna be ok. This place looks like shit, but we're about to have to best damn Buttermilk Cake you'll ever taste" he tells me.
And we did.... he sat with me until the sun came up. I just talked to him yesterday as I cried again while I typed this post, he's now one of my closest friends. Over ten years have passed since that night and it still upsets me.
There are so many that didn’t have someone to stop and make sure everything was alright, I think of them every time I turn on the news. Every time I slice my fork into a warm slice of Buttermilk Cake, I think of that night on highway 95......
*This cake is simple but so delicious you can seriously eat the whole thing in one sitting. One thing to note, it likes to stick to the bottom of the pan. So if you don't put down parchment, just be ready for a Hunger Games Battle of wills trying to get it out of that pan.
May the odds be forever in your favor*
Classic Buttermilk Cake
Prep Time: 30mins Cook Time: 20-25 mins Yields: 8-10 servings
Adapted from: Cake Bible & The Taste Of Country Cooking
3 cups cake flour
2 cups granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
1 cup cold, unsalted butter, cut into small pieces
5 large eggs, room temp
1 cup buttermilk
2 teaspoon vanilla
Powdered Sugar for garnish- optional
Preheat oven to 350. Grease a 9 *13-inch baking pan and line the bottom with parchment paper. In the bowl of a stand mixer with the paddle attachment (you can also use a hand mixer) mix together the flour, sugar, baking powder, and salt. While running the mixer on low add in the cold butter, a few pieces at a time. Continue to beat mixture until the butter is incorporated. It will look almost like cookie dough. This is good but don’t eat it yet. Add the eggs one at a time, mixing after each addition and making sure to scrape down the edges with a spatula to incorporate all the ingredients. Increase mixer speed to medium. Slowly pour in the buttermilk and vanilla. Beat until well incorporated. Pour batter into prepared pan. Bake at 350 for 25-30 minutes or until cake is golden brown and a toothpick inserted into the middle comes out clean.
Garnish with powdered sugar..
How many people have you unfriended because they constantly ask you to play candy crush?
How many people have you unfriended because they tag you in the most random post at least twice a week?
How do you stop those "tasty" videos from showing up in your feed? Like, are people really cooking that stuff?
Perhaps Facebook is no longer for me. Do people still keep in touch with you if you permanently delete Facebook from your life? Is that like deleting the people too?
Also, my phone no longer auto corrects the words, "Ratchetness" and "Gurl Bye". That could mean so many things.
Let's talk about Blondies -AKA- brownies without the chocolate.
Is it ok to call them that? I've got a lot of questions today.
I've teamed up with the good folks at Reynolds Kitchen to be a 2016 Reynolds Ambassador and show y'all how to use some of their products in the most delicious ways.
I have this sort of strange idée fixe - you could say- to line every pan/ baking sheet with either parchment paper or aluminum foil. I'm sure this stems from watching my grandmother have this same fixation with Reynolds Wrap so many years ago.
So the strange looks that I get when I walk in with 18 rolls of Reynolds parchment paper don't really faze me because guess whose cakes will never stick to the bottom of that cake pan.
*insert raises hand emoji*
Not to mention, the idea of scrubbing pans to remove the grit and grime left behind, gets a "Honey Bunches Of NO" from me.
Fast and easy clean up, evenly baked cookies and slide off your blondies before shoving them in your face. These are things that make me happy.
So does brown butter and pecans squares of gooey Blondies.
One of the simplest baked goods you can whip up with one bowl is a pan of buttery rich Blondies. This recipe calls for a quick browning of the butter to add caramel depth to the flavors, along with a nutty pecan crunch and hints of rosemary.
Easily substitute walnuts or almonds for the pecans. Try white chocolate chips and dried cranberries. There are limitless possibilities when it comes to different combinations you can use to enhance these Blondies.
Pecan Rosemary Blondies
Prep Time: 10 mins | Cook Time: 20 mins |Yields: 10 Blondies
10 tablespoons unsalted butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
½ tsp. salt
½ cup chopped pecans
2 tablespoons chopped fresh rosemary
Preheat oven to 350
Line a 8 x 8 in baking pan with Reynolds Parchment Paper.
Using a small skillet, cook the butter over medium heat for about 6 minutes or until lightly browned, stirring occasionally. Be sure to keep an eye on this.. you want the butter slightly brown not burned..
Pour browned butter into a bowl to cool for about 5 minutes.
In a large bowl, combine the butter, eggs and vanilla stirring with a whisk until combined. Gently stir in flour, salt, pecans, and rosemary stirring just enough to incorporate all the ingredients.
The batter will be very thick, somewhat cookie-like (this is ok.. I promise)
Spoon batter into prepared baking pan, smooth the top with a spatula.
Bake at 350 for 20 minutes or until a wooden toothpick inserted in the center comes out clean Cool in pan and cut into squares.
* Check the Blondies after about 15 minutes. Everyone’s oven cooks differently and you don’t want to over bake. Obtaining a gooey, chewy like center is the end game for these delicious bars.
* Store Blondies in an airtight container at room temperature for up to 3 days. If refrigerated they should last up to a week. You can also freeze them for up to a month.*
*Full Disclosure: Reynolds Brand provided me with some goodies and compensation to further my obsession with their products. However, the opinions are my own formed over decades of using their products.*
Tentatively titled- The Issue With Posting In 2 Different Places.
But that was too long.
This coming Sunday we're hosting another Sunday Supper, same time same place. With dining fare that pays homage to one of the greatest to grace the culinary atmosphere, Edna Lewis. Pickled vegetables, pan seared trout, potlikker and hand pies are just a few of the items on the menu. Check out our website below for more details.
Last month's dessert course was an old fashioned caramel cake with crunchy bits of brittle crushed on top. Benne Seeds took the place of peanuts and flakes of sea salt added just the right about of saltiness to offset the humming sweetness that always accompanies caramel cake.
All that to say, it was a big hit.
So I thought I would share a little about the benne and the makings to create this brittle at home.
Benne Seeds are heirloom sesame seeds originally brought over by the enslaved Africans centuries ago and planted between field peas and corn and other crops in the late spring. The name Benne comes from the Bantu people of West Africa and this little seed still holds this name most commonly in the Low Country- Charleston South Carolina Area.
Think Benne Wafers.
The heirloom seed is much more flavorful than its modern day sesame seed and historically the leaves were used as soup greens or pounded and used as thickening agents. After the oil extraction process the benne were made into flour for Benne bread, cakes and biscuits. Truly a versatile little seed.
Anson Mills of South Carolina, has done an exceptional job in preserving these heirlooms plants along with so many other antebellum crops native to the south. They're who I source a lot of my most cherished ingredients from. Their pastry flour is magnificent.
Salted Benne Seed Brittle
Cook Process For
Prep Time: 20 Mins Cook Time: 10 mins
Non-Stick Cooking Spray| Candy Thermometer | Baking Sheet
1 cup granulated sugar
½ cup light corn syrup
3 tablespoons water
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 ½ cups benne seeds (sesame seeds)
Coarse Sea Salt
Spray a parchment paper lined baking sheet with non stick cooking spray and set aside. In a medium saucepan, whisk together the sugar, corn syrup, and water. Continue to stir over medium heat until the sugar dissolves. Bring mixture to a boil and cook under a candy thermometer registers 290. About 4 to 5 minutes.
Stir in butter, salt and benne seeds (the mixture will bubble up but melt once it heats back up) Cook the syrup mixture, continuing to stir often until the thermometer registers 300 F. Sprinkle baking soda over the syrup and stir quickly to blend thoroughly.
Immediately pour caramel onto prepared baking sheet and use a spatula to spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces.
*Store brittle in an air tight container for up to one week*
*Add to cakes or crushed on top of brownies, mixed into cookie dough, or just by itself*
Carving paths, moving mountains, parting oceans.
It's these words that I play in the back of my mind constantly. A daily affirmation of excellence, in constant pursuit of defying expectations (stereotypes).
With these words, images of people also spin like a proverbial Ferris wheel of fortitude.
Showing me the way.
Lena Richard was a pioneer of food tv far before Martha Stewart graced our televisions and encouraged us to become wizards in the kitchen.
An African American woman who achieved great acclaim during the Jim Crow era in the South. In 1949 and 1950, the show aired twice weekly. Every Tuesday and Thursday, you could catch Lena (along with her assistant) teaching you how to cook your way through her book, New Orleans Cookbook, published by Houghton Mifflin in 1940. Broadcast via WDSU throughout New Orleans.
Carving paths, moving mountains, parting oceans.
Born in 1892, Lena's culinary career began as a domestic worker alongside her mother. It was here that her culinary skills radiated brightly and Lena was sent to the renowned Fannie Farmer Cooking School in Boston. Lena would return to New Orleans create a catering business, open a lunch house, write a cookbook, as well as go on to receive national recognition as Head Chef of the Travis House in Colonial Williamsburg. All this during a time of segregation, when the barrier was a wall made of steel rather than bricks.
She carved a path....
There are so many others, from by far the most famous, Edna Lewis and her exceptional contribution to the "farm to table" movement way before it was what it is today. Vertamae Smart- Grosvenor, whose "Travel Notes of a Geechee Girl" had me fascinated with the thought of travelling to Paris and opened my eyes to Gullah cuisine. And of course, Mildred Edna Cotton Council who would take $76 dollars and turn it into a culinary empire.
Carving paths, moving mountains, parting oceans.
Sometimes with just a hot bowl of grits...
Hot Grease Notes: Here is a recipe for grits. Super simple and hearty and can/should be eaten at any time of the day, not just breakfast. Soubise is like a bechamel sauce with onions. It also replaced my normal sausage-laden white gravy. Freshly ground black pepper gives the sauce a kick before the crunch of the grits. A meatless breakfast, brunch or whenever the mood hits you meal.
Fried Grits & Black Pepper Soubise
Prep Time- 45 mins + 24 hours rest | Cook Time: 25-30mins | Yields 6 servings
Baking Pan | Wire Rack & Baking Sheet | Blender
Soubise sauce adapted from Sauces: Classical and Contemporary Sauce Making
3 tablespoons unsalted butter
1 medium onion, thinly sliced
1 ½ cup heavy whipping cream
2 tablespoons fresh ground black pepper
For the Grits:
2 cups of cooked grits ( I used stone ground)
1 egg, beaten
¾ cup milk
1 cup bread crumbs
½ to 1 cup of peanut oil for frying
Prepare the grits beforehand:
While the grits are still warm pour them in a shallow baking dish. I used a 9x13 in baking pan. This gave me about an inch and ½ thickness in each grit cake. Once grits have cooled, cover pan with plastic wrap, place in the refrigerator and allow to firm up overnight.
The next day:
For the Onion Soubise:
In a medium saucepan, melt the butter until foaming, Add in onions and cook until softened. Stirring frequently until most of the liquid has evaporated. About 15 minutes.
Stir in heavy cream and allow to simmer for about 5 minutes.
Transfer mixture to a blender and blend until smooth. Add blended mixture back to the pot with the black pepper and reheat until smooth.
For the fried grits:
Cut out rounds using a 2in round biscuit cutter or you can cut them into squares using a knife. The grits should be firm and easily hold their shape due to the overnight time in the fridge.
In a small bowl (large enough to dip your grit cake into) whisk together the egg and the milk. Add breadcrumbs to a separate plate. Now, take each grit cake and dip once into the egg wash to cover and then coat with the breadcrumbs, dredging off any excess crumbs. Place the prepared grit cake back on the wire rack lined baking sheet and repeat this process with the others.
In a large skillet or heavy saucepan, heat the oil to 350 degrees. When the oil is ready, fry cakes in batches, turning on each side after 2-3 minutes. Fry until golden brown on each side. Remove from the grease and place back on the wire rack to drain off any excess grease.
Once all the grit cakes are fried, add one or two ( or all of them) and drizzle with the onion soubise. Top with some crispy bacon and fresh chives, or a poached egg and crumbled goat cheese.
"Belle Calas! Tout Chauds, Madam!"
Ms. Mattie, waved her hands dramatically, giving me her best interpretation of how the Calas women would walk the streets of New Orleans with baskets perched on their heads. While I tried my hardest to roll the cold rice into balls, unsuccessfully.
"Mo guaranti vous ye bons!"
She continued bellowing -loudly at that- telling of the street vendors in brightly colored tignons near old St. Louis Cathedral selling calas and potato cakes.
Calas are creole rice fritters, old rice mixed in an egg batter and fried, then showered with powdered sugar. Originally made with rice and yeast concocted the night before of boiled potatoes, cornmeal, flour and baking soda, then left to ferment in the night air. Highly addictive gustatory delights, with a storied past that's as deeply fused in the history of New Orleans as Marie Laveau. A past that helped some enslaved African Americans obtain their freedom.
Calas were also consumed in other parts of Louisiana and the American south where mixtures of cow peas and other legumes were sometimes used in place of rice. Like the Saraka rice fritters of Sea Islands in South Carolina and Acaraje sold on the streets of Salvador Bahia in Brazil, Calas origins trace back to Ghana and other parts of West Africa. These rice fritters are very much a part of the culinary African diaspora and were a vital piece in the advancement of many African Americans in New Orleans.
Before the Louisiana purchase, while under Spanish rule, the practice of coartación allowed the enslaved of New Orleans to purchase their freedom. Many took to the streets, chanting advertisements for "gaignin calas". Crisp around the edges with luscious centers, these little fritters were, for many enslaved, the key to earning money for these purchases.
The ticket to freedom bubbling in hot grease.
According to African American Culinary Historian Jessica Harris, "Not all Calas vendors were enslaved. And the ones who were, often sold them for their mistresses. If they were lucky, they were allowed to keep a portion of the money, or perhaps have it go towards their freedom."
Even after the Louisiana Purchase, which put an end to coartaion, New Orleans still remained home to many freed slaves who made their living selling calas and other street foods up until the 1940's when only one remained. However, they were preserved in a lot of African American families, eaten on Mardi Gras, on the morning of a child's first communion and on one Thursday afternoon at Ms. Matties dining room table.
Over the past decade, Calas have reappeared on more restaurant menus thanks to a few trying to preserve the tradition. The Old Coffee Pot on St. Peters Street serves them with grits.. I love this place, but they do move a little slow. I've had a savory calas in Charleston with hominy and red pepper aioli. Some with red beans and rice favoring a more savory side of life.
I've kept this more in line with tradition, honing in on the old ways of mixing in a little cornmeal, with crumbs of stale cornbread. My Mardi Gras fare always includes a hot basket of Calas. As homage to my ancestors, those who came before me, moving oceans, paving paths, making a way for me to be born into a life of freedom.
Deep Fryer or 12in skillet| Frying Thermometer| Slotted Spoon
Prep Time 30mins (with 15 mins rest time) Cook Time 15 mins Yields 18-20 golfball size calas
1 cup cold, cooked rice
½ cup crumbled day old cornbread
2 tablespoons baking powder
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons granulated sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Powdered Sugar for garnish
Peanut Oil for frying
Pour enough oil into the pot or deep fryer to fill it 2 1/2 to 3-inch depth and bringing the oil to 350.
While the oil heats up:
In a large bowl combine the rice, cornbread crumbs, baking powder, cinnamon, nutmeg, and sugar. In a separate bowl, lightly whisk the egg with the cream and vanilla. Fold the egg mixture into the rice mixture. Once ingredients are incorporated, all the mixture to rest for about 20 minutes in the refrigerator. Meanwhile, heat your peanut oil to 350. Roll the rice mixture into small balls. Adding a little flour to your hands will help with the sticking. Or you could drop a spoonful into the hot grease at a time (this will give you odd shaped calas but will still be just as good and less messy).
Working in batches of about 4 -5 calas at a time, fry each one until the rise to the surface and turn golden brown. You want to make sure to maintain the temperature of the oil while frying. If the oil cools too quickly from the cold ingredients is will not fry the calas properly. Remove them from the oil using a slotted spoon. Place on a wire rack over a baking sheet to allow the excess grease to drain from each fritter. This will keep the exterior crisp.
Dust with powdered sugar and serve while hot.. “Tout Chauds”