New Orleans Rice Calas

First of all, I know calas are not baked. They are fried. However not enough of you have tasted traditional New Orleans Rice Calas because if you had they would be plastered all over blogs everywhere, and they are not. I do try to concentrate on baked things mostly but sometimes we all need to widen our horizons. The texture of these fritters as you bite into them is heavenly, a quick intense burst of flavor and then the calas just melt away like cotton candy. It is amazing.

After I dropped Marc off at work this morning (sorry, babe, I didn’t have time to make them before), and picked up oil for my van I started thinking about some left over brown basmati rice I had in the fridge. And the thought of how to use that, coupled with trying to get the right oil made me think of these. I know, it’s a scary journey into the workings of my mind.

Calas are vintage New Orleans street food. The creole street vendors used to walk through the streets shouting “Calas, bels calas tout chauds!”( which is creole french, so if you are Canadian or French it probably looks a little weird.) Loosely translated it means, “Calas, beautiful Calas very hot!”. The maids of the wealthy people then used to step out the kitchen doors and buy them to put on the table for breakfast.

Sadly, this creole treat seems to be disappearing in the hustle and bustle of the modern world. I hope you will try it and imagine yourself in New Orleans at the turn of the century. Or, just eat it and think about how you are SO glad I posted this recipe. Either one will work.

I like brown basmati rice in this because the rice has a slight pecan flavor that just adds to the complexity of the flavors for me. If you like citrus grate a little citrus peel in the batter. Traditionally they were served rolled in powdered sugar but I like table sugar on them. Try it both ways and see what you like best.

Creole Calas

2 cups cooked, cold rice

3 eggs beaten

1/2 tsp vanilla

1/2 tsp freshly grated nutmeg

1/2 c sugar

pinch of salt

1/3 c of flour ( you want to use just enough to get a good batter, not too much or the calas will be heavy. This takes a little practice. )

3 tsp baking powder

sugar or confectioners sugar for rolling and sprinkling.

Heat the deep fryer to 360F.

Combine the rice, eggs, vanilla, and nutmeg and mix well. Stir in dry ingredients. Drop by (measuring) tablespoonful into the preheated oil. Turn them as they become golden on the bottom…don’t let them brown too much.

When they are golden on both sides remove from the fryer and allow to drain over the hot oil a few minutes. Dump basket on paper grocery bags (the BEST for absorbing oil) and wait for the oil to reheat. Make a new batch, and continue until the batter is gone. Roll in preferred sugar coating.

Calas need to be eaten immediately and don’t store well. It is hard to say how many it makes. It varies.