CAJUN CALAS (LOUISIANA RICE FRITTERS)

Prep time 
15 mins 

Cook time 
15 mins 

Total time 
30 mins 

Calas are lightly sweet, fluffy rice fritters fried until golden and dusted with powdered sugar. They date back to early Louisiana Creole and Cajun kitchens and were traditionally sold in the streets of New Orleans. Think beignets’ lesser-known, rice-loving cousin. 

Recipe by: George Graham 
Serves: 4–6 

Ingredients 

• 2 cups cooked white rice (cold, leftover works best) 
• 2 large eggs 
• 1/2 cup sugar 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon nutmeg 
• 1 teaspoon baking powder 
• 1/2 cup all-purpose flour 
• Pinch of salt 
• Vegetable oil, for frying 
• Powdered sugar, for dusting 

Instructions 

1. In a large bowl, mash the cooked rice slightly with a fork. 
2. Add eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well. 
3. Stir in flour and baking powder until a thick batter forms. 
4. Heat oil in a deep skillet or Dutch oven to 350°F. 
5. Drop batter by heaping spoonfuls into hot oil. Fry 2–3 minutes per side until golden brown. 
6. Remove and drain on paper towels. 
7. Dust generously with powdered sugar and serve warm. 

Notes 

• These are best served hot — fresh out the oil. 
• If batter feels too loose, add a tablespoon of flour at a time. 
• Traditionally eaten for breakfast or dessert with coffee or café au lait. 
• You can add a splash of rum or bourbon to the batter for a grown-up version.