A Forgotten Southern Sweet, Reborn
Crispy, golden, and tender, Calas are the sweet Creole rice fritters that deserve a spot back on your table. Made with fluffy leftover rice, warm spices, and a touch of sugar, they’re fried until perfectly golden and finished with a dusting of powdered sugar.
Each bite is lightly sweet, soft on the inside, and delicately crisp on the outside—reminiscent of a buttermilk drop, but with its own rich, soulful flavor. If you’ve got rice in the fridge and spices in your pantry, you’re already halfway to a batch of this underrated Southern delicacy.
Ingredients
For the Batter
- 2 cups cooked leftover white rice
- 2 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 ¼ tsp active dry yeast
- ¾ cup all-purpose flour (adjust if needed for texture)
For Frying
- Neutral oil (vegetable or canola) for frying
For Serving
- Powdered sugar for dusting
Step-by-Step Instructions
1. Mix the Batter
Combine the cooked rice, eggs, sugar, vanilla, and spices in a bowl, then stir in yeast and flour to form a sticky batter.
2. Let It Rest
Cover the batter and let it rest at room temperature for about 1 hour until slightly puffed.
3. Heat the Oil
Heat about 2–3 inches of oil in a deep pot or skillet to 350°F.
4. Fry the Calas
Drop small spoonfuls of batter into the hot oil and fry until deep golden brown, about 2–3 minutes per side.
5. Drain and Dust
Remove calas with a slotted spoon, drain on paper towels, and dust generously with powdered sugar.
Pro Tips & Suggestions
- Use day-old rice for the best texture and batter consistency.
- Don’t overcrowd the pan—fry in small batches to keep the oil temperature stable.
- Try flavor twists like orange zest or coconut flakes.
- Serve with café au lait for a true New Orleans street-style moment.
About the Creator
This recipe is by Risa, the culinary creative behind @risascuisine. She’s known for celebrating Southern and Creole traditions through bold flavors, food education, and soulful storytelling.
Risa | @risascuisine