📝 About This Recipe
A historic gem of the French Quarter, Calas are golden-brown rice fritters that date back to the 18th century when street vendors would cry out 'Belle Cala! Tout Chaud!' These sweet, pillowy treats are the ultimate way to transform leftover rice into a gourmet breakfast or dessert. Infused with warm nutmeg and dusted with a snowy layer of powdered sugar, they offer a delightful crunch on the outside and a creamy, custard-like center that captures the true essence of Creole comfort.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain white rice (cooked, chilled, and slightly overcooked for better binding)
- 1/2 cup Granulated sugar
- 3 pieces Large eggs (beaten until frothy)
Dry Ingredients & Aromatics
- 1/2 cup All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
Frying & Finishing
- 3-4 cups Vegetable oil (for deep frying)
- 1/2 cup Powdered sugar (for dusting)
- 2-3 tablespoons Cane syrup (optional, for drizzling)
👨🍳 Instructions
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1
Begin by placing your chilled, cooked rice in a large mixing bowl. Use a potato masher or the back of a heavy spoon to lightly mash the grains so they become slightly sticky, which helps the fritters hold their shape.
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2
In a separate medium bowl, whisk the three eggs vigorously until they are pale and frothy, then stir in the vanilla extract.
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3
Pour the beaten eggs over the mashed rice and add the granulated sugar. Stir well until the rice is thoroughly coated and the sugar begins to dissolve.
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4
Sift together the flour, baking powder, salt, and nutmeg. Gradually fold these dry ingredients into the rice mixture using a spatula until a thick, cohesive batter forms.
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5
Let the batter rest at room temperature for about 10-15 minutes. This allows the flour to hydrate and the baking powder to activate, ensuring a lighter texture.
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6
While the batter rests, pour about 2-3 inches of vegetable oil into a heavy-bottomed Dutch oven or deep skillet. Heat the oil to exactly 360°F (182°C) using a candy thermometer.
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7
Using two spoons or a small cookie scoop, carefully drop rounded tablespoons of the batter into the hot oil. Do not overcrowd the pot; fry only 4-5 at a time.
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8
Fry the Calas for about 3-4 minutes, turning them occasionally with a slotted spoon to ensure they develop an even, deep golden-brown color on all sides.
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9
Once the fritters are buoyant and beautifully browned, use a slotted spoon to transfer them to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
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10
While the Calas are still hot, generously sift powdered sugar over them until they are well-coated.
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11
Serve immediately while the centers are warm and creamy and the exteriors are crisp.
💡 Chef's Tips
For the most authentic texture, use rice that is a day old; fresh rice contains too much moisture and may cause the fritters to fall apart. If your batter feels too loose, add an extra tablespoon of flour at a time until it holds its shape on a spoon. Maintain a consistent oil temperature of 360°F; if the oil is too cool, the Calas will be greasy, and if it's too hot, the center will remain raw while the outside burns. Freshly grated nutmeg is the secret to that hauntingly delicious New Orleans aroma—don't skip it! To make a savory version, omit the sugar, nutmeg, and vanilla, and add chopped scallions, thyme, and a pinch of cayenne pepper.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Café au Lait (coffee with chicory and hot milk) for a classic New Orleans breakfast. Drizzle with authentic Louisiana Steen’s Cane Syrup for an extra layer of deep, molasses-like sweetness. Pair with fresh seasonal berries or a fruit compote to cut through the richness of the fried dough. Serve as a unique side dish with crispy fried chicken for a savory-sweet Creole brunch experience. Enjoy as a midnight snack dusted with cinnamon sugar instead of just powdered sugar.