Calas (Sweet Rice Fritters) Recipe

Introduction

Calas are sweet rice fritters with a delightful blend of warm spices and a subtle Creole kick. Crispy on the outside and tender inside, these fritters make a perfect treat for breakfast or snack time.

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. In a small bowl, beat the eggs with the vanilla extract, then pour into the rice mixture. Stir thoroughly with a wooden spoon to form a slightly wet batter.
2. Step 2: Line a sheet pan with paper towels. Pour vegetable oil into a deep 12-inch cast-iron skillet or Dutch oven until it reaches 1½ to 2 inches up the sides. Heat over medium until the oil reaches 350°F (175°C) or bubbles and sizzles when a small amount of batter is dropped in.
3. Step 3: Using two soup spoons, shape heaping tablespoons of batter into ovals and carefully slip them into the hot oil in batches to avoid crowding. Use a long-handled slotted spoon or spider to separate and flip the calas as they fry, ensuring even cooking on all sides. Fry until golden brown and cooked through, about 4 to 5 minutes. Transfer the cooked calas to the paper towel-lined pan to drain excess oil.
4. Step 4: Dust the warm calas with powdered sugar and serve immediately for the best texture and flavor.

Tips & Variations

• For a spicier twist, add a pinch of cayenne pepper to the batter along with the Creole seasoning.
• Make sure the rice is at room temperature to prevent the batter from becoming too runny.
• Use a deep-fry thermometer to maintain the oil temperature and ensure the calas cook evenly without absorbing too much oil.
• Serve with a drizzle of honey or maple syrup for extra sweetness.

Storage

Store leftover calas in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F (175°C) oven for about 10 minutes to regain crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice to make calas?

Yes, leftover cooked rice works perfectly for calas as long as it’s at room temperature and not too moist. This helps the batter hold together better during frying.

What is Creole seasoning?

Creole seasoning is a blend of spices commonly used in Louisiana cooking, typically including paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and salt. It adds a balanced warmth and depth of flavor to dishes like calas.

Calas (Sweet Rice Fritters) Recipe

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★★★★★

4.5 from 81 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: Approximately 12–15 fritters 1x

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Description

Calas are traditional sweet rice fritters originating from Creole cuisine, characterized by their crispy golden exterior and soft, flavorful interior. Made from cooked rice blended with spiced flour, eggs, and sugar, then deep-fried to perfection, these fritters are a delightful treat dusted with powdered sugar, perfect for breakfast or dessert.

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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 and Finishing

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

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Instructions

1. Prepare the batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, Creole seasoning, ground cinnamon, and freshly grated nutmeg until well combined. Add the cooked rice and use your hands or a large spoon to break up any clumps while thoroughly coating the rice with the seasoned flour mixture. In a separate small bowl, beat the eggs with vanilla extract, then pour this into the rice mixture. Stir well with a wooden spoon to create a slightly wet batter that binds all ingredients evenly.
2. Heat the oil: Line a sheet pan with paper towels for draining the fritters. Fill a deep 12-inch cast-iron skillet or Dutch oven with vegetable oil to about 1½ to 2 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C) as measured by an instant-read thermometer, or when a small drop of batter sizzles and bubbles upon contact.
3. Fry the calas: Working in small batches to avoid overcrowding, use two soup spoons to scoop heaping tablespoons of batter shaped into ovals and carefully lower them into the hot oil. Use a long-handled slotted spoon or spider to gently separate the fritters to prevent sticking. Cook the calas, flipping occasionally to ensure even browning on all sides, until they are golden brown and cooked through, about 4 to 5 minutes per batch.
4. Drain and serve: Remove the cooked calas from the oil and transfer them to the prepared paper towel-lined sheet pan to drain any excess oil. Once drained, dust the warm fritters generously with powdered sugar. Serve immediately to enjoy their crispy exterior and soft, sweet interior.

Notes

• Ensure the rice is fully cooled to room temperature before mixing to avoid overly wet batter and prevent the fritters from being soggy.
• Adjust oil temperature as necessary to maintain steady heat at 350°F for proper frying and even cooking.
• Use a cast-iron skillet or heavy Dutch oven for best heat retention and consistent frying temperature.
• Serve fresh; calas are best enjoyed immediately as they can lose their crispness if left to sit too long.
• Creole seasoning can be substituted with a blend of paprika, cayenne, garlic powder, and black pepper to mimic flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Frying
• Cuisine: Creole

Keywords: Calas, sweet rice fritters, Creole fritters, deep-fried rice balls, traditional Creole recipe, breakfast fritters, rice snack