Prep Time: 5 min. Cook Time: 30 min. Total Time: 35 min. Servings: 8-10
Use: Basmati White or Long Grain White
2 cups boiled white rice
1/3 cup pumpkin puree
1 tablespoon pumpkin pie spice
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup + 1 tablespoon of all-purpose flour
3 full tablespoons granulated sugar
2 teaspoons baking powder
Pinch of salt
Oil of choice for frying
In a bowl, mix boiled rice, pumpkin puree and spice, eggs, and vanilla extract.
Add the flour, sugar, baking powder, and salt.
Stir thoroughly. *Mixture may seem too wet, that is ok*
In a medium, deep skillet or pan, add about 2 inches of oil.
While the oil is heating up, line a baking sheet with parchment paper. Cover it with powdered sugar.
Once the oil is hot, use a large tablespoon (or ice cream scoop) to add the mixture into the oil.
Add in about 4-5 at a time to avoid overcrowding. *If your pan is wider, you can add in more at a time*
Fry it for about 2 minutes, until each one is golden all around and begins to float over the oil.
Remove the calas and add it onto baking sheet and roll it in the powdered sugar.
Serve immediately and enjoy!