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