📝 About This Recipe
A forgotten jewel of the French Quarter, Calas are golden, yeast-risen rice fritters that predate the modern beignet as the city’s favorite street food. These treats are deeply aromatic, featuring a soft, custard-like center scented with nutmeg and a crisp, mahogany exterior. Perfectly sweet and culturally rich, they are a beautiful way to transform leftover rice into a legendary Creole breakfast.
🥗 Ingredients
The Rice Base
- 2 cups Cooked Long-Grain White Rice (cold or room temperature, must be soft)
- 1/4 cup Warm Water (approx. 110°F)
- 1 packet Active Dry Yeast (0.25 oz)
The Batter
- 3 pieces Large Eggs (beaten until frothy)
- 1/2 cup Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
- 1/2 teaspoon Freshly Grated Nutmeg (essential for authentic flavor)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Kosher Salt
For Frying and Serving
- 4 cups Vegetable Oil (for deep frying)
- 1/2 cup Powdered Sugar (for dusting)
- 1/4 cup Cane Syrup (optional, for drizzling)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes until it becomes foamy and active.
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2
Place the cooked rice in a large mixing bowl. Use a potato masher or the back of a sturdy spoon to lightly crush the rice grains so they are slightly broken but not a complete paste.
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3
Stir the activated yeast mixture into the rice, mixing thoroughly to ensure even distribution.
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4
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let the rice ferment and rise for at least 1 hour (the mixture should look slightly puffed).
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5
In a separate medium bowl, whisk the three eggs with the granulated sugar, vanilla extract, salt, and freshly grated nutmeg until the mixture is pale and light.
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6
Gently fold the egg mixture into the fermented rice. Be careful not to deflate the rice too much.
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7
Gradually sift the flour over the rice mixture and fold it in. The batter should be thick enough to hold its shape on a spoon but still remain moist.
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8
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 360°F-370°F. Use a candy thermometer to ensure accuracy.
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9
Using two tablespoons or a small cookie scoop, carefully drop rounded mounds of the batter (about 2 tablespoons each) into the hot oil. Do not overcrowd the pot; fry about 4-5 at a time.
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10
Fry the calas for 2-3 minutes per side. They should turn a deep, golden mahogany brown. Flip them gently using a slotted spoon.
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11
Once cooked through, remove the calas with a slotted spoon and drain them on a wire rack set over paper towels.
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12
While still hot, generously dust the fritters with powdered sugar using a fine-mesh sieve.
💡 Chef's Tips
Use rice that is slightly overcooked or very soft for the best internal texture. Always use freshly grated nutmeg rather than pre-ground; the oils in fresh nutmeg provide the signature New Orleans aroma. Maintain your oil temperature between 360°F and 375°F; if the oil is too cool, the calas will be greasy; if too hot, the center will be raw. If the batter feels too thin to hold a shape, add one extra tablespoon of flour at a time until it thickens. For a modern twist, add a pinch of orange zest to the batter to brighten the flavors.
🍽️ Serving Suggestions
Serve hot with a side of Steen’s Pure Cane Syrup for dipping. Pair with a steaming cup of Café au Lait (coffee with chicory and hot milk). Enjoy alongside a bowl of fresh seasonal berries or sliced peaches. Serve as a side to savory breakfast items like spicy andouille sausage or thick-cut bacon.