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Calas (Sweet Rice Fritters) Recipe

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★★★★★

4.7 from 169 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/calas-sweet-rice-fritters-recipe/