We had never heard of calas until we saw them in A Baker’s Odyssey by Greg Patent. According to A Baker’s Odyssey calas (ka-LAs) are “not too sweet rice fritters with a slightly chewy texture.” They were a “traditional delicacy for decades in New Orleans”. And, according to Jessica Harris, in her cookbook The Welcome Table “Calas seem to have been the exclusive culinary preserve of African-American cooks who peddled them in the French Market” Belles calas! Tout chaud! Beautiful rice fritters! Nice and hot!

During Hanukkah we make these delicious rice fritters as an alternative to the deep fried sufganiyot, round, ball shaped jelly donuts that are the traditional sweet of Hanukkah. Our family does not really enjoy the sufganiyot, but in keeping with the tradition of frying foods we are completely happy to deep fry calas to celebrate the miracle that occurred at the rededication of a Jewish Temple.

According to tradition as recorded in the Talmud, at the time of the rededication of a Jewish temple that was destroyed by the Greeks and then reclaimed by the Jews, there was very little oil left that had not been defiled by the Greeks. Oil was needed for the menorah (candelabrum) in the Temple, which was supposed to burn throughout the night every night.

There was only enough oil to burn for one day, yet miraculously, it burned for eight days, the time needed to prepare a fresh supply of oil for the menorah. An eight day festival was declared to commemorate this miracle. We know this festival as Hanukkah.

Calas

Ingredients

2 ¼ cups water
¾ cup long grain white rice
3 ½ tsp active dry yeast (1 ½ packages)
½ cup warm (115 degrees)water
4 large eggs, beaten
6 tbs granulated sugar
¾ tsp nutmeg
¾ tsp salt
2 cups flour
Vegetable oil for deep frying
Powdered sugar for dusting

Directions

1. The night before (or at least 6-8 hours prior to) making the calas, put the rice into a small, heavy saucepan, add the water and bring to a boil over medium high heat. Stir once or twice with a fork, cover the pan, reduce heat to very low and cook for 25 to 30 minutes, without disturbing the rice, until it is very tender and the water is absorbed.

2. Scrape the rice into a large bowl and mash it with the back of a wooden spoon or spatula to a mushy consistency. Let cool slightly.

3. In a small bowl, sprinkle the yeast over the warm water and give it a stir. Let stand in a warm spot, until the yeast is dissolved, about 10 minutes. (You can do this as the rice cooks, keeping the bowl with yeast nearby the stovetop, but not on it.)

4. When the rice is lukewarm throughout, add the yeast and beat with a wooden spoon for 2 minutes. Place a damp towel over the bowl and leave the rice at room temperature overnight or at least 6 to 8 hours.

5. The next morning, stir the beaten eggs into the rice mixture. Then, add the sugar, nutmeg and salt. Gradually stir in the flour. Cover the bowl with a damp cloth, place the bowl in a warm spot and let the batter rise for 30 minutes (or a bit longer). The batter should be bubbly.

6. When batter is almost ready pour 3 inches of oil into a large, heavy post. Clamp a deep-fry thermometer to the side of the pot, or use a digital thermometer. (If you do not have a thermometer, make sure to let the oil get very hot by putting a small dab of batter into the oil. If the batter begins to bubble and cook, the oil is ready.) Bring the oil to 375 degrees over a medium to medium-high heat. Line a large baking sheet with several layers of paper towels.

7. Use two soupspoons to drop the batter into the oil, one spoon to scrape the batter off the other spoon. Make sure you use a well-rounded soupspoon full of batter.

8. Fry the calas for 5-6 minutes or until well browned. Remover them with a slotted spoon and set them on the paper towels to drain, but do not leave them there too long as they will get soggy. Remove the calas from the paper towel and place on a serving platter.

9. Let the calas cool for a bit and then dust generously with powdered sugar. Serve immediately as they are best when freshly made.

We had never heard of calas until we saw them in A Baker’s Odyssey by Greg Patent. According to A Baker’s Odyssey calas (ka-LAs) are “not too sweet rice fritters with a slightly chewy texture.” They were a “traditional delicacy for decades in New Orleans”. And, according to Jessica Harris, in her cookbook The Welcome Table “Calas seem to have been the exclusive culinary preserve of African-American cooks who peddled them in the French Market” Belles calas! Tout chaud! Beautiful rice fritters! Nice and hot!

During Hanukkah we make these delicious rice fritters as an alternative to the deep fried sufganiyot, round, ball shaped jelly donuts that are the traditional sweet of Hanukkah. Our family does not really enjoy the sufganiyot, but in keeping with the tradition of frying foods we are completely happy to deep fry calas to celebrate the miracle that occurred at the rededication of a Jewish Temple.

According to tradition as recorded in the Talmud, at the time of the rededication of a Jewish temple that was destroyed by the Greeks and then reclaimed by the Jews, there was very little oil left that had not been defiled by the Greeks. Oil was needed for the menorah (candelabrum) in the Temple, which was supposed to burn throughout the night every night.

There was only enough oil to burn for one day, yet miraculously, it burned for eight days, the time needed to prepare a fresh supply of oil for the menorah. An eight day festival was declared to commemorate this miracle. We know this festival as Hanukkah.

Calas

Ingredients

2 ¼ cups water
¾ cup long grain white rice
3 ½ tsp active dry yeast (1 ½ packages)
½ cup warm (115 degrees)water
4 large eggs, beaten
6 tbs granulated sugar
¾ tsp nutmeg
¾ tsp salt
2 cups flour
Vegetable oil for deep frying
Powdered sugar for dusting

Directions

1. The night before (or at least 6-8 hours prior to) making the calas, put the rice into a small, heavy saucepan, add the water and bring to a boil over medium high heat. Stir once or twice with a fork, cover the pan, reduce heat to very low and cook for 25 to 30 minutes, without disturbing the rice, until it is very tender and the water is absorbed.

2. Scrape the rice into a large bowl and mash it with the back of a wooden spoon or spatula to a mushy consistency. Let cool slightly.

3. In a small bowl, sprinkle the yeast over the warm water and give it a stir. Let stand in a warm spot, until the yeast is dissolved, about 10 minutes. (You can do this as the rice cooks, keeping the bowl with yeast nearby the stovetop, but not on it.)

4. When the rice is lukewarm throughout, add the yeast and beat with a wooden spoon for 2 minutes. Place a damp towel over the bowl and leave the rice at room temperature overnight or at least 6 to 8 hours.

5. The next morning, stir the beaten eggs into the rice mixture. Then, add the sugar, nutmeg and salt. Gradually stir in the flour. Cover the bowl with a damp cloth, place the bowl in a warm spot and let the batter rise for 30 minutes (or a bit longer). The batter should be bubbly.

6. When batter is almost ready pour 3 inches of oil into a large, heavy post. Clamp a deep-fry thermometer to the side of the pot, or use a digital thermometer. (If you do not have a thermometer, make sure to let the oil get very hot by putting a small dab of batter into the oil. If the batter begins to bubble and cook, the oil is ready.) Bring the oil to 375 degrees over a medium to medium-high heat. Line a large baking sheet with several layers of paper towels.

7. Use two soupspoons to drop the batter into the oil, one spoon to scrape the batter off the other spoon. Make sure you use a well-rounded soupspoon full of batter.

8. Fry the calas for 5-6 minutes or until well browned. Remover them with a slotted spoon and set them on the paper towels to drain, but do not leave them there too long as they will get soggy. Remove the calas from the paper towel and place on a serving platter.

9. Let the calas cool for a bit and then dust generously with powdered sugar. Serve immediately as they are best when freshly made.

Hanukkah starts on the Hebrew calendar date of 25 Kislev, and lasts for eight days. This year Hanukkah begins on December 20th and lasts until December 28th. Our family celebrates both Hanukkah and Christmas. We are a dual-faith family and there are many of us out there. Neither my husband nor I are particularly religious by text book standards. We don’t attend services and we do not belong to a church or synagogue. Our approach to religion and how we incorporate it in our lives is very specific to our family and, as religion should be, a personal choice.

Despite the pleading from our children in years gone by (they’ve given up now) we do not give gifts on Hanukkah and Christmas. We leave the gift giving for Christmas. Traditionally, gift giving was not a big part of Hanukkah and has become more popular in the United States. We celebrate Hanukkah, which in the world of Jewish holidays, is a minor holiday, in a low key, but festive manner. Hanukkah is not mentioned in Jewish scripture; the story is related in the book of Maccabees, which is not accepted as scripture.

Naturally, we light our menorahs (we have one for each family member) each night. It is always with great pleasure that we shut the lights, open our blinds and look at the menorahs glowing on the last night, when all candles are lit. Each night we’ll read a little from the book of Maccabees, relearning the story behind the holiday. And, on one night we will have a small party, inviting friends of both Christian and Jewish faith.

It has recently become popular to have parties in which you create a “bar” of one particular item that has many serving options. For example, the baked potato “bar” with many toppings to choose from is quite popular. We put our own spin on this and created a latke bar. We serve the latkes with their traditional toppings, sour cream and applesauce. But, we also create other options such as salsa, cheese sauce, sour cream and chives, dill mayonnaise, brown gravy and more. The toppings will vary from year to year according to new suggestions.

Potato Latkes (Potato Pancakes)

Ingredients

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold water
1 medium onion, grated
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
canola oil for frying

Directions

1. Line a large baking sheet with paper towels. If not serving the latkes immediately—out of the frying pan into the dining room—preheat the oven to 200 degrees. Have a large bowl of cold water ready.

2. Grate the potatoes, using a hand grater or food processor fitted with the medium shredding disc. As potatoes are grated, transfer them to the bowl of water. When all of the potatoes are grated, set aside for 5 minutes. Drain the shredded potatoes in a large colander, rinsing with cold water. Transfer to a clean bowl.

3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly combine the mixture.

4. In a large pan, add oil to a depth of ¼ to ⅓ inch. Heat oil until a shred of potato dropped in the oil sizzles immediately.

5. Form pancakes, using 2 tablespoons from a regular silverware set. Scoop up a generous spoonful of the potato mixture with one spoon; flatten the mixture with the other spoon. Slide the latke into the oil. Repeat until the pan is full, but not crowded. Cook the latkes until browned. Turn the latkes over and cook until fully browned. Transfer the finished latkes to the lined baking sheet to drain excess oil. Repeat with the remaining mixture.

6. If not serving the latkes immediately, transfer the latkes onto a foil lined baking sheet; place sheet into the preheated oven to keep warm. DO NOT PUT IN THE OVEN ON PAPER TOWEL LINED SHEET.

7. If serving even later, set the latkes aside to cool to room temperature, and then freeze until ready to serve. Reheat the latkes in a 350-degree oven, and drain again on paper towels because reheating will release more oil.

8. Serve with sour cream or applesauce. Add salt to taste.

Hanukkah starts on the Hebrew calendar date of 25 Kislev, and lasts for eight days. This year Hanukkah begins on December 20th and lasts until December 28th. Our family celebrates both Hanukkah and Christmas. We are a dual-faith family and there are many of us out there. Neither my husband nor I are particularly religious by text book standards. We don’t attend services and we do not belong to a church or synagogue. Our approach to religion and how we incorporate it in our lives is very specific to our family and, as religion should be, a personal choice.

Despite the pleading from our children in years gone by (they’ve given up now) we do not give gifts on Hanukkah and Christmas. We leave the gift giving for Christmas. Traditionally, gift giving was not a big part of Hanukkah and has become more popular in the United States. We celebrate Hanukkah, which in the world of Jewish holidays, is a minor holiday, in a low key, but festive manner. Hanukkah is not mentioned in Jewish scripture; the story is related in the book of Maccabees, which is not accepted as scripture.

Naturally, we light our menorahs (we have one for each family member) each night. It is always with great pleasure that we shut the lights, open our blinds and look at the menorahs glowing on the last night, when all candles are lit. Each night we’ll read a little from the book of Maccabees, relearning the story behind the holiday. And, on one night we will have a small party, inviting friends of both Christian and Jewish faith.

It has recently become popular to have parties in which you create a “bar” of one particular item that has many serving options. For example, the baked potato “bar” with many toppings to choose from is quite popular. We put our own spin on this and created a latke bar. We serve the latkes with their traditional toppings, sour cream and applesauce. But, we also create other options such as salsa, cheese sauce, sour cream and chives, dill mayonnaise, brown gravy and more. The toppings will vary from year to year according to new suggestions.

Potato Latkes (Potato Pancakes)

Ingredients

2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold water
1 medium onion, grated
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon salt, plus additional to taste
Freshly ground black pepper to taste
canola oil for frying

Directions

1. Line a large baking sheet with paper towels. If not serving the latkes immediately—out of the frying pan into the dining room—preheat the oven to 200 degrees. Have a large bowl of cold water ready.

2. Grate the potatoes, using a hand grater or food processor fitted with the medium shredding disc. As potatoes are grated, transfer them to the bowl of water. When all of the potatoes are grated, set aside for 5 minutes. Drain the shredded potatoes in a large colander, rinsing with cold water. Transfer to a clean bowl.

3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly combine the mixture.

4. In a large pan, add oil to a depth of ¼ to ⅓ inch. Heat oil until a shred of potato dropped in the oil sizzles immediately.

5. Form pancakes, using 2 tablespoons from a regular silverware set. Scoop up a generous spoonful of the potato mixture with one spoon; flatten the mixture with the other spoon. Slide the latke into the oil. Repeat until the pan is full, but not crowded. Cook the latkes until browned. Turn the latkes over and cook until fully browned. Transfer the finished latkes to the lined baking sheet to drain excess oil. Repeat with the remaining mixture.

6. If not serving the latkes immediately, transfer the latkes onto a foil lined baking sheet; place sheet into the preheated oven to keep warm. DO NOT PUT IN THE OVEN ON PAPER TOWEL LINED SHEET.

7. If serving even later, set the latkes aside to cool to room temperature, and then freeze until ready to serve. Reheat the latkes in a 350-degree oven, and drain again on paper towels because reheating will release more oil.

8. Serve with sour cream or applesauce. Add salt to taste.