- 2 cups leftover white rice
- 1/3 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup + 1 tablespoon all-purpose flour
- 3 heaping tablespoons granulated sugar
- 2 teaspoons baking powder
- pinch of salt
- canola or vegetable oil for frying
- loads of powdered sugar
- In a medium bowl, stir together rice, pumpkin puree, pumpkin pie spice, beaten eggs, and vanilla extract.
- Add the flour, sugar, baking powder, and salt. Stir until no flour bits remain and the mixture is well combined. The mixture will be relatively loose but not soupy.
- Place oil in a medium, heavy-bottom skillet. Add enough oil to about 2-inches deep and place a fry or candy thermometer in the oil. Bring the oil to 350 degrees F.
- While the oil comes to temperature, cover the bottom of a rimmed baking sheet with powdered sugar. Place even more powdered sugar in a sifter.
- Use two large tablespoons to spoon batter into the hot oil, about five calas to the pan. Not too crowded.
- Fry for about 2 minutes, until golden on all sides and floating at the top of the oil.
- Immediately remove the fried calas to the prepared baking sheet covered in powdered sugar. Top immediately with more powdered sugar.
- Enjoy warm while the oil comes back up the temperature and fry the remaining cala batter. Enjoying warm. Calas are best fresh from the fryer or within an hour of frying.