Sweet Calas

Sweet Callas

“’Calas, belles calas, tout chauds.’” While that cry can no longer be heard in the streets of New Orleans, calas, sweet or savory rice fritters, have experienced a renaissance in the city after having nearly disappeared. -Liz Williams

Sweet Calas
Yields 18
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  1. Peanut oil (for frying)*
  2. 3 tablespoons granulated sugar
  3. 2 teaspoons baking powder
  4. Pinch salt
  5. Pinch ground nutmeg
  6. 2 cups cooked rice, cooled
  7. 2 large eggs
  8. 5 to 6 tablespoons all-purpose flour
  9. Confectioners’ sugar
  1. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
  2. Meanwhile, in a small bowl, combine granulated sugar, baking powder, salt, and nutmeg. In a large bowl, combine rice and eggs. Add sugar mixture to 
rice mixture, and stir to combine. 
If the mixture is too loose, add up to 
6 tablespoons flour, 1 tablespoon at a time. Dough should have the consistency of wet biscuit dough.
  3. Carefully drop by tablespoonfuls into hot oil. Fry until golden, 3 to 4 minutes, turning halfway through. Remove from oil, and let drain on paper towels. While still hot, dust calas with confectioners’ sugar. Serve immediately.
  1. *Any neutral oil may be used.
Louisiana Cookin https://www.louisianacookin.com/


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