Calas
Crispy, golden-brown rice fritters with a tender, airy center, dusted generously with powdered sugar. A historic New Orleans street food that transforms leftover rice into irresistible breakfast treats.
For 4 servings
- prep · ~8 min
Bloom the yeast.
1.In a small bowl, combine warm water (105-110°F) and 1 tbsp sugar.2.Sprinkle yeast over the water and let sit until foamy, about 5-8 minutes.TIPWater too hot kills yeast, too cold won't activate. Aim for bathwater-warm. - mix · ~61 min
Mix the calas batter.
1.In a large bowl, combine cooked rice, beaten egg, remaining 2 tbsp sugar, vanilla, salt, nutmeg, and ground cinnamon. Mix until evenly blended.2.Add the all-purpose flour and the activated yeast mixture. Stir vigorously until you have a thick, sticky batter.3.Cover the bowl with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.TIPThe batter should be thick like muffin batter. If too stiff, add a splash of water. - rest · ~60 min
Let the batter rise.
After mixing, the batter needs a full hour in a warm, draft-free spot to develop flavor and create the signature airy texture inside the fritters.
- fry · ~7 min
Heat the oil for frying.
Pour vegetable oil into a deep, heavy pot to a depth of at least 2 inches. Heat over medium-high until the oil reaches 365°F on a deep-fry thermometer.
TIPUse a thermometer — this dough is loose and absorbs excess oil at lower temperatures. - fry · ~6 min
Fry the calas.
1.Carefully drop heaping tablespoons of the batter into the hot oil, no more than 4-5 at a time to avoid crowding.2.Fry for 2-3 minutes on each side, turning once with a slotted spoon, until deeply golden brown and puffed.3.Remove with slotted spoon and drain on a wire rack or paper towel-lined plate.TIPFry in small batches. Overcrowding drops the oil temperature and makes greasy calas. - garnish · ~1 min
Dust with powdered sugar and serve immediately.
1.While still warm, dust the calas generously with powdered sugar using a fine-mesh sieve.2.Serve immediately — they are best eaten hot and fresh.TIPDon't let them sit. Calas lose their delicate crispness within minutes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old cooked rice that's been fully chilled — fresh rice is too moist and will make the batter gummy.
- 2Let the batter rise in a warm, draft-free spot (like an oven with the light on) to ensure a fluffy, airy interior.
- 3Maintain oil temperature at a steady 365°F using a deep-fry thermometer; fluctuations cause greasy or unevenly cooked fritters.
- 4Drop batter using a tablespoon dipped in cold water between scoops to prevent sticking and get uniform fritters.
- 5Drain calas on a wire rack instead of paper towels to keep the crust crisp, not steamed.
- 6Serve within 5 minutes of frying — calas lose their signature crunch very quickly as they cool.
Adapt it for your goals.
Gluten-free
Replace all-purpose flour with an equal amount of rice flour or a 1:1 gluten-free baking blend. The texture stays tender and crisp.
savory calasSavory calas
Omit the sugar, vanilla, and cinnamon; add 1/4 cup finely chopped green onion, 1/4 tsp black pepper, and 1/4 tsp cayenne. Skip the powdered sugar and serve with hot sauce or aioli for a Creole appetizer.
Why this is on our healthy list.
Energy from Complex Carbs
Rice provides slow-release carbohydrates that fuel sustained energy, making calas a satisfying breakfast or snack.
Moderate Protein from Egg
The single egg adds a small but welcome dose of high-quality protein that helps keep you full.
Frequently asked questions
Yes, any long-grain or medium-grain cooked rice works well. Avoid very sticky sushi rice as it can make the batter dense.
