Calas "Tout" Chaud

Yield: about 1 1/2 dozen
Recipe from Oxmoor House

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  • 2 eggs, separated
  • 1 cup sugar
  • 1 cup cooked rice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Vegetable oil
  • Sifted powdered sugar


  1. Beat egg yolks; gradually add sugar, beating well. Add rice, flour, and baking powder, stirring well.
  2. Beat egg whites (at room temperature) until stiff peaks form; gently fold into rice mixture just until the dry ingredients are moistened.
  3. Drop mixture by tablespoonfuls into deep hot oil (375°); cook 1 minute or until golden brown. Turn and cook other side. Drain well. Sprinkle with powdered sugar. Serve hot.
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