Crispy, Fluffy, and Rooted in History
Calas are more than just a sweet treat—they’re a New Orleans legacy. These crispy-on-the-outside, fluffy-on-the-inside rice fritters were once sold by Creole street vendors in the French Quarter and served up hot for breakfast in Black homes across the city.
Calas are a symbol of Black Creole resilience and creativity—stretching simple ingredients into something beautiful, filling, and full of soul. Passed down through generations, they remain a cherished reminder of the flavor, strength, and tradition baked into Black Southern cooking.
Made with day-old rice, warm spices, and vanilla, Calas are a taste of Southern comfort with deep cultural roots. Whether you serve them with chicory coffee or dust them in powdered sugar, they’re guaranteed to become a family favorite.
Ingredients
Confectioner’s sugar, for dusting
1½ cups cooked day-old rice
¾ cup flour, divided (6 tablespoons for batter, 6 tablespoons added before frying)
⅓ cup whole milk
2 tablespoons sugar
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
2 teaspoons vanilla extract
1 teaspoon butter extract
1 egg
½ cup warm water
½ teaspoon yeast
Peanut oil or vegetable oil, for frying
Step-by-Step Instructions
1. Prepare the Rice Mixture
- In a saucepan, heat the milk, sugar, nutmeg, salt, and water over medium heat, stirring until combined.
- Add the day-old rice and let it simmer for 3 to 5 minutes, just until softened.
- Remove from heat, transfer to a bowl, and let cool to room temperature.
2. Build the Batter
- Once cooled, add the egg and 6 tablespoons of flour to the rice mixture.
- Mix until fully combined, then stir in vanilla extract and butter extract.
- Add the yeast, cover the bowl, and let it rest for 45 minutes to 1 hour.
3. Fry to Perfection
- Heat oil in a deep skillet or fryer to 350°F.
- Stir in the remaining 6 tablespoons of flour right before frying.
- Using a spoon, scoop batter into the hot oil in small batches.
- Fry 3–4 minutes per side, turning until golden brown.
- Remove and place on a wire rack or paper towels to drain.
4. Finishing Touch
- Serve immediately—and enjoy every bite.
- While still warm, dust with confectioner’s sugar.
Pro Tips & Serving Suggestions
- Try a twist: Swap powdered sugar for cinnamon sugar to change up the flavor.
- Use day-old rice for better texture. Fresh rice can be too sticky and soft.
- Let the batter rest to activate the yeast and create that perfect airy bite.
- Fry in batches so the oil stays hot and your Calas cook evenly.
About the Creator
This recipe is shared by Bebop Shop, a Private Chef, Baker, and Travel Chef specializing in event catering with soul and style. Whether in the kitchen or on the road, Bebop brings a deep love for tradition, flavor, and community to every dish.
Follow her on TikTok for sweet bakes, bold plates, and unforgettable food experiences.
Bepop Shop | @bebop.nola