Calas (Sweet Rice Fritters) Recipe

Introduction

Calas are sweet, fluffy rice fritters with a nostalgic Creole twist. These golden treats are perfect for breakfast or a cozy snack, offering a delightful combination of warm spices and a light dusting of powdered sugar.

Ingredients

• 6 tablespoons (48 grams) all-purpose flour
• ¼ cup (50 grams) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon Creole seasoning (store-bought or homemade)
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 2 cups (280 grams) cooked long-grain white rice, at room temperature (from 1 cup uncooked rice)
• 2 large eggs
• ½ teaspoon vanilla extract
• Vegetable oil, for deep-frying
• Powdered sugar, for dusting

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, Creole seasoning, cinnamon, and nutmeg. Add the cooked rice and use your hands or a large spoon to break up any clumps, mixing well to coat the rice evenly with the seasoned flour.
2. Step 2: In a small bowl, beat the eggs with the vanilla extract. Pour this mixture into the rice mixture and stir with a wooden spoon until you have a slightly wet batter.
3. Step 3: Line a sheet pan with paper towels. Pour vegetable oil into a deep 12-inch cast-iron skillet or Dutch oven so that it reaches 1½ to 2 inches up the sides. Heat the oil over medium until it reaches 350°F (175°C) or until a drop of batter sizzles on contact.
4. Step 4: Working in batches, use two soup spoons to form heaping tablespoons of batter into oval shapes and carefully drop them into the hot oil. Use a long-handled slotted spoon or spider to separate and flip the fritters, cooking all sides evenly.
5. Step 5: Fry the calas until they are golden brown and cooked through, about 4 to 5 minutes. Remove them with the slotted spoon and drain on the paper towels.
6. Step 6: Dust the warm calas with powdered sugar and serve immediately for the best flavor and texture.

Tips & Variations

• Use freshly cooked and fully cooled rice to prevent the batter from becoming too wet or sticky.
• For extra flavor, try adding a splash of orange blossom water or a pinch of ground cloves to the batter.
• If you prefer a less spicy version, reduce or omit the Creole seasoning and boost the cinnamon slightly.
• Serve calas with honey or maple syrup for a sweet dipping option.

Storage

Store leftover calas in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or skillet to maintain their crispiness, as microwaving can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for calas?

Long-grain white rice works best due to its fluffy texture; however, you can experiment with jasmine or basmati rice. Avoid using sticky or short-grain rice, as it may make the batter too dense.

Can I bake calas instead of deep-frying?

Traditional calas are deep-fried for the classic texture and flavor. Baking is possible but will result in a different texture and less crispiness. If you choose to bake, spray the shaped batter with oil and bake at 375°F (190°C) until golden, turning halfway through.

Calas (Sweet Rice Fritters) Recipe

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Calas are traditional New Orleans-style sweet rice fritters, delightfully crispy on the outside and tender on the inside. These lightly spiced fritters feature cooked rice mixed with a fragrant batter of flour, sugar, and warm spices, then deep-fried to golden perfection and dusted with powdered sugar. Perfect for breakfast, brunch, or a sweet snack, calas offer a unique and comforting bite of Creole cuisine.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 12–16 calas fritters 1x
• Category: Dessert, Breakfast, Snack
• Method: Frying
• Cuisine: Creole, Southern American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 6 tablespoons (48 grams) all-purpose flour
• ¼ cup (50 grams) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon Creole seasoning (store-bought or homemade)
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg

Main Ingredients

• 2 cups (280 grams) cooked long-grain white rice, at room temperature (from 1 cup uncooked rice)
• 2 large eggs
• ½ teaspoon vanilla extract

For Frying & Garnish

• Vegetable oil, for deep-frying (enough to fill a 12-inch skillet 1½ to 2 inches deep)
• Powdered sugar, for dusting

Instructions

1. Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, Creole seasoning, cinnamon, and nutmeg until well combined. Add the cooked rice and gently break up any clumps with your hands or a large spoon, ensuring the rice is evenly coated with the seasoned flour mixture. In a separate small bowl, beat the eggs and vanilla extract together. Pour this into the rice mixture and mix thoroughly with a wooden spoon until a slightly wet batter forms.
2. Heat the Oil: Line a sheet pan with paper towels for draining. Fill a deep 12-inch cast-iron skillet or Dutch oven with vegetable oil to a depth of 1½ to 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C) on an instant-read thermometer. To test if the oil is ready, drop a small bit of batter into the oil; it should bubble and sizzle immediately.
3. Fry the Calas: Using two soup spoons, shape heaping tablespoons of batter into oval shapes and carefully lower them into the hot oil, working in batches to avoid overcrowding. Use a long-handled slotted spoon or spider to gently separate the fritters as they cook to prevent sticking. Fry the calas, turning occasionally, for 4 to 5 minutes or until they are golden brown and cooked through.
4. Drain and Serve: Remove the cooked calas with your slotted spoon and place them on the prepared paper towels to drain excess oil. Once drained, dust the fritters generously with powdered sugar. Serve immediately for the best texture and flavor.

Notes

• Ensure the cooked rice is at room temperature to help the batter bind properly.
• Creole seasoning adds a nice savory-spicy balance to these sweet fritters; if unavailable, substitute with a mix of paprika, cayenne, garlic powder, and oregano.
• Keep the oil temperature consistent at 350°F for even frying and to prevent greasiness.
• Do not overcrowd the frying pan to maintain oil temperature and crispiness.
• Serve calas warm immediately after frying for the best taste and texture.

Keywords: Calas, Sweet Rice Fritters, Creole Dessert, New Orleans Snacks, Fried Rice Fritters, Rice Fritters, Southern Recipes, Breakfast Fritters