Calas
Discover the magic of New Orleans with this classic Calas recipe—crispy, golden-brown rice fritters that bring history and flavor to your table. These delightful treats make use of leftover white rice, blending it with warm spices like cinnamon and nutmeg, a touch of vanilla, and a lightly sweetened batter for a comforting, nostalgic bite. Fried to perfection and dusted with a generous layer of powdered sugar, Calas are irresistibly light and airy on the inside with a satisfying crunch on the outside. Ready in just 30 minutes, they’re perfect for breakfast, brunch, or snack time and pair wonderfully with warm coffee, honey, or maple syrup. Transport yourself to the vibrant streets of Louisiana with these sweet, aromatic bites that are as easy to make as they are to enjoy. Perfect for anyone looking for a taste of Southern culinary heritage!
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 0.75 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 3 tablespoons Whole milk
- 3 cups Vegetable oil (for frying)
- 0.5 cups Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the cooked white rice, flour, granulated sugar, baking powder, ground cinnamon, and ground nutmeg. Stir until evenly mixed.
In a separate bowl, whisk together the eggs, vanilla extract, and milk until smooth.
Gradually pour the wet ingredients into the dry mixture, stirring until a thick batter forms. Make sure the rice is evenly coated in the batter.
Heat the vegetable oil in a large, deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a deep-frying thermometer, if available, to monitor the temperature.
Using a tablespoon or small cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the skillet.
Cook the calas for 2-3 minutes per side, or until golden brown and crispy. Flip them halfway through the cooking process to ensure even frying.
Using a slotted spoon, transfer the cooked calas to a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining batter, adjusting the heat as needed to maintain the oil temperature.
Once all the calas are fried, generously dust them with powdered sugar before serving.
Serve warm and enjoy! Calas can be paired with a drizzle of honey, maple syrup, or a cup of coffee for an extra treat.
Nutrition Facts
Calories |
7645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 723.0 g | 927% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 165.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 172 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
