Loading...
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
Activate the Yeast
Prepare the Batter
Ferment the Batter (Overnight)
Tender, flaky mahi-mahi fillets coated in a bold Cajun spice blend and seared to perfection in a cast-iron skillet. This classic dish delivers a smoky, spicy crust and a juicy interior, ready in under 20 minutes.
Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
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.
This cajun_creole recipe takes 30 minutes to prepare and yields 4 servings. At 499.12 calories per serving with 7.78g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dessert or snack.
Fry the Calas
Drain and Serve
Add 1 teaspoon of finely grated lemon or orange zest to the batter for a bright, fresh flavor that complements the warm spices.
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.
Experiment with other warm spices like ground cardamom or allspice in addition to or in place of the cinnamon and nutmeg.
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.
The traditional overnight fermentation process can encourage the growth of beneficial bacteria, which may aid in digestion and contribute to a healthier gut microbiome.
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.
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.
Calas are a traditional treat and are best enjoyed in moderation. They are high in carbohydrates and fat due to being deep-fried and sweetened. The fermentation process, however, can offer some digestive benefits.
Traditional Calas rely on yeast for their unique tangy flavor and light, airy texture from the overnight fermentation. You could substitute with 2 teaspoons of baking powder for a quicker version, but the result will be more like a standard fritter and will lack the characteristic taste of authentic Calas.
Day-old, cooked long-grain white rice is ideal. The grains are separate and slightly dry, which prevents the batter from becoming too wet and ensures a fluffy interior.
Yes, the recipe requires the batter to be made ahead for the overnight fermentation. After the initial 8-12 hour fermentation at room temperature, you can store the covered batter in the refrigerator for up to 24 hours before frying.
Calas are best eaten immediately. If you have leftovers, store them in an airtight container at room temperature for up to one day. To revive some of their crispness, reheat them in an oven or air fryer at 350°F (175°C) for a few minutes.