Calas
Fluffy, deep-fried rice fritters with a hint of nutmeg and cinnamon. This traditional New Orleans breakfast treat is a wonderful way to use leftover rice, creating a perfectly sweet and tender bite with a characteristic fermented tang.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, sprinkle the active dry yeast over the warm water.
- c.Let it stand for 5-10 minutes without stirring, until the yeast dissolves and becomes foamy. This is called 'blooming'.
- 2
Step 2
- a.Prepare the Batter
- b.In a large mixing bowl, combine the cooked rice, all-purpose flour, granulated sugar, nutmeg, cinnamon, and salt. Whisk to combine.
- c.Create a well in the center of the dry ingredients.
- d.Pour in the lightly beaten egg and the foamy yeast mixture.
- e.Stir everything together until just combined. The batter will be thick and sticky. Do not overmix.
- 3
Step 3
- a.Ferment the Batter (Overnight)
- b.Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- c.Let the batter rest in a warm, draft-free place for at least 8 hours, or preferably overnight. The batter will become bubbly, rise slightly, and develop a distinct, slightly sour aroma, which is characteristic of authentic Calas.
- 4
Step 4
- a.Fry the Calas
- b.Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C).
- c.Using two spoons or a small cookie scoop, carefully drop tablespoon-sized dollops of the fermented batter into the hot oil.
- d.Fry in batches of 4-5 to avoid overcrowding the pot, which can lower the oil temperature.
- e.Cook for 2-3 minutes per side, turning once, until they are puffed, deeply golden brown, and cooked through.
- 5
Step 5
- a.Drain and Serve
- b.Use a slotted spoon to remove the cooked Calas from the oil.
- c.Transfer them to a wire rack set over a baking sheet to drain any excess oil.
- d.While still warm, dust generously with powdered sugar.
- e.Serve immediately for the best taste and texture.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, use day-old, slightly dry cooked long-grain white rice. Freshly cooked rice is too moist and can make the batter runny.
- 2Maintaining a consistent oil temperature is crucial. If the oil is too hot, the outside will burn before the inside is cooked. If it's too cool, the Calas will absorb excess oil and become greasy.
- 3Use a small ice cream or cookie scoop for uniformly sized Calas. This helps them cook evenly.
- 4Calas are best enjoyed fresh and warm right after frying. They lose their delightful crispness as they cool.
Adapt it for your goals.
Citrus Zest
Add 1 teaspoon of finely grated lemon or orange zest to the batter for a bright, fresh flavor that complements the warm spices.
Savory CalasSavory Calas
For a savory version, omit the granulated sugar, cinnamon, and nutmeg. Add 1/4 cup of finely chopped green onions, 1/2 teaspoon of garlic powder, and a pinch of cayenne pepper to the batter. Serve with a remoulade or hot sauce.
Different SpicesDifferent Spices
Experiment with other warm spices like ground cardamom or allspice in addition to or in place of the cinnamon and nutmeg.
Why this is on our healthy list.
Source of Quick Energy
The carbohydrates from the rice and flour are the body's primary fuel source, providing a quick and effective energy boost, making Calas a satisfying breakfast or snack.
Gut-Friendly Fermentation
The traditional overnight fermentation process can encourage the growth of beneficial bacteria, which may aid in digestion and contribute to a healthier gut microbiome.
Mood-Boosting Comfort Food
Enjoying a warm, sweet, and traditional comfort food like Calas can have a positive effect on mood and provide a sense of nostalgia and well-being.
Frequently asked questions
One serving of four Calas contains approximately 515 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the exact ingredients used.