Calas

Name: Calas
Total time: 20 min
Yield: About 12 calas (4 to 6 servings)
Cuisine: creole
Ingredients: Vegetable oil, for deep-frying; 2 cups cooked medium- or long-grain white rice; 6 tablespoons flour; 1/4 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; Pinch of freshly grated nutmeg; 2 large eggs; 1/4 teaspoon vanilla extract; Confectioners' sugar

By Kim Severson

Updated Feb. 24, 2023

Calas — Cheryl Gerber for The New York Times

Total Time: 20 minutes
Rating: 4(29)
Comments: Read comments

The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, “Calas, belles, calas tout chauds!“ (Beautiful calas, very hot!)

Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.

Featured in: Faerie Folk' Strike Back With Fritters

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Ingredients

Yield:About 12 calas (4 to 6 servings)

Vegetable oil, for deep-frying
2cups cooked medium- or long-grain white rice
6tablespoons flour
¼cup sugar
2teaspoons baking powder
¼teaspoon salt
Pinch of freshly grated nutmeg
2large eggs
¼teaspoon vanilla extract
Confectioners' sugar

Ingredient Substitution Guide

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Preparation

Step 1
In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
Step 2
In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
Step 3
When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners' sugar, and serve hot.