Calas (Fried Rice Fritters)

  • Serves

    makes About 2 Dozen


The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).


  • 1 cup flour
  • 2½ tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. kosher salt
  • ½ cups sugar
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1½ cups cooked long-grain white rice, at room temperature
  • Peanut oil, for frying
  • Confectioners' sugar, for dusting
  • Cane syrup, honey, or molasses, for serving (optional)


Step 1

Whisk together flour, baking powder, cinnamon, and salt in a bowl; set aside. In a bowl, beat together sugar, vanilla, and eggs with a hand mixer on high speed until thick and pale, 4—5 minutes. Add dry ingredients and rice; stir with a spoon until just combined. Cover bowl with plastic wrap and let batter sit for 30 minutes.

Step 2

Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 360º. Working in batches, dip a large tablespoon into oil before dipping it into batter; drop balls of dough into hot oil and fry, tossing occasionally, until golden brown, 2—3 minutes. Using a slotted spoon, transfer calas to a paper towels to drain. While still hot, dust with confectioners' sugar and drizzle with cane syrup, if you like.

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