How to Make Calas: A Classic New Orleans Rice Fritter Recipe

Introduction to Calas

What Are Calas?

Calas are fluffy, sweet rice fritters hailing from the soulful streets of New Orleans. Made with cooked rice, eggs, flour, sugar, and a touch of spice, they’re deep-fried until golden brown and dusted with powdered sugar. Think of them as the crispy cousins of beignets—but with a unique texture and a cozy flavor profile that’s all their own.

Origins and History of Calas

The roots of Calas run deep into Creole tradition, believed to have been brought to Louisiana by enslaved African women. They would sell these fritters in the French Quarter, shouting “Calas, belles, calas!”—which loosely translates to "beautiful Calas!" These vendors helped feed families and preserve culture during tough times.

Calas vs Beignets – What’s the Difference?

Beignets are pillowy dough squares, while Calas are round and rice-based. Both are fried and sweet, but Calas have a chewy texture and spiced flavor, thanks to the rice and nutmeg. They’re also much easier to make at home!

Ingredients Needed for Calas

Core Ingredients

Rice (Cooked and Cooled)

This is the heart of the dish. Leftover white rice works best—long-grain or medium-grain both do the job.

Eggs and Sugar

Eggs help bind the fritters, while sugar brings the sweetness that makes Calas irresistible.

Flour and Baking Powder

Flour gives structure, and baking powder adds fluffiness.

Vanilla and Nutmeg

These give that warm, nostalgic flavor Calas are known for.

Optional Add-ins

Raisins, Cinnamon, or Coconut

Add-ins like these give your Calas a twist. Raisins add chew, cinnamon brings warmth, and coconut gives a tropical vibe.

Tools You’ll Need

Kitchen Essentials for Frying

Deep fryer or heavy-bottomed pot
Slotted spoon or spider strainer
Mixing bowls
Measuring cups and spoons

Helpful Extras

Candy thermometer (to monitor oil temp)
Cooling rack with paper towels
Sifter for powdered sugar

Step-by-Step Guide to Making Calas

Step 1: Prepare the Cooked Rice

Start with about 2 cups of leftover, cold rice. Fluff it up to remove any clumps. If your rice is freshly made, let it cool completely before using.

Step 2: Mix the Wet Ingredients

In a bowl, beat together 2 large eggs, 1 teaspoon vanilla extract, and ½ cup of sugar. Stir until light and slightly frothy.

Step 3: Combine with Dry Ingredients

In a separate bowl, mix ¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon nutmeg, and a pinch of salt. Add this to your wet mix, then fold in the rice gently until it’s all combined.

Step 4: Fry Until Golden and Crispy

Heat oil in a pot to 350°F (175°C). Drop spoonfuls of batter into the oil—don’t overcrowd! Fry each for 2–3 minutes until golden, turning occasionally.

Step 5: Drain and Dust with Powdered Sugar

Place the cooked Calas on a paper towel-lined rack. Let them drain for a moment, then dust generously with powdered sugar while still warm.

Tips for the Perfect Calas

How to Avoid Soggy Fritters

Don’t overmix the batter, and make sure your oil is hot enough. If it’s too cold, the Calas absorb oil and turn greasy.

Getting the Oil Temperature Right

Keep the oil steady at 350°F. Too hot, and they’ll brown before cooking through; too cold, and you’ll get soggy centers.

Make-Ahead and Storage Advice

You can prep the batter ahead and refrigerate it for up to 12 hours. Once fried, Calas are best eaten fresh but can be reheated in the oven.

Serving Suggestions

Best Ways to Enjoy Calas

Serve them warm with a dusting of powdered sugar or a drizzle of honey. They also pair beautifully with a dollop of jam or fruit compote.

Drinks That Pair Well

Coffee is a classic pairing, but you could also try sweet tea or even spiced hot chocolate.

Sweet or Savory Calas?

Traditionally sweet, but adventurous eaters sometimes make savory versions with herbs, cheese, and spices.

The Cultural Significance of Calas in New Orleans

A Staple in Creole Heritage

Calas are more than a dish—they’re a piece of cultural resistance and expression, representing Creole strength, creativity, and love for flavor.

Calas Vendors of the Past

Women, particularly of African descent, sold Calas to support their families and communities. Their chants echo in historical memory.

Calas Today – A Revival

Thanks to food bloggers and cultural chefs, Calas are making a comeback. You'll find them in New Orleans cafes and home kitchens alike.

Nutrition Facts and Dietary Notes

Calories and Nutritional Breakdown

A typical serving (2–3 Calas) is about 180–220 calories, with a balance of carbs, some protein, and fats from frying.

How to Make Gluten-Free or Vegan Calas

Swap flour for a gluten-free blend, and use a flax egg or applesauce as an egg substitute. The result? Still crispy and delicious.

Conclusion

Calas might be a lesser-known gem compared to their beignet cousins, but once you try them, you’ll wonder how they ever flew under your radar. They’re easy to make, endlessly adaptable, and bursting with soul. Whether you're diving into Creole cuisine for the first time or simply looking for a new sweet treat, Calas deserve a spot in your kitchen rotation.

FAQs

1. What is the origin of Calas?

Calas originated in New Orleans, introduced by enslaved African women who sold them to support their communities.

2. Can I bake Calas instead of frying them?

You can, but they won’t have the same crispy texture. Air frying is a better alternative if you want less oil.

3. How long can I store leftover Calas?

Store them in an airtight container at room temp for up to 2 days. Reheat in an oven or toaster oven for best results.

4. What’s the best rice for Calas?

Long-grain white rice works best. Jasmine or basmati are also good options, as long as they’re not too sticky.

5. Are Calas served as breakfast or dessert?

Traditionally, Calas were a breakfast food—but they work just as well as a dessert or sweet snack!

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