Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Calas
Old-school New Orleans rice fritters, crisp on the outside and pillowy within, dusted with powdered sugar and traditionally eaten with morning coffee.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
In a large bowl, combine the cooled cooked rice with the beaten eggs and 1 tsp vanilla, stirring until the grains are evenly coated.
- 2
In a separate bowl, whisk together the 1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
- 3
Fold the dry ingredients into the rice mixture until a thick, scoopable batter forms, then let it rest for 5 minutes to hydrate.
- 4
Heat 2 inches of vegetable oil in a deep pot to 360°F, using a thermometer to maintain a steady temperature.
- 5
Carefully drop heaping tablespoons of batter into the hot oil in batches, frying for 3 to 4 minutes and turning once, until the fritters are deep golden and cooked through in the center.
- 6
Drain the calas on a paper-towel-lined plate, dust generously with powdered sugar, and serve warm alongside chicory coffee.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving485
Calories
11 g
Protein
100 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Calas are New Orleans rice fritters with roots traced to enslaved and free Black cooks in Louisiana, who sold them hot from baskets on French Quarter street corners, calling out 'Calas, tout chaud!' They were traditionally eaten alongside chicory coffee as a Sunday-morning treat before falling out of common practice for much of the twentieth century.
Listahan note
This version leans on well-cooked, slightly sticky leftover rice rather than fresh rice, since day-old rice holds together better once mixed into the batter.
Technique cues
- Use rice that has cooled and rested, ideally from the day before; freshly cooked hot rice makes a wetter, harder-to-fry batter.
- Let the mixed batter rest for the full 5 minutes before frying so the dry ingredients fully hydrate and the fritters hold together.
- Maintain a steady oil temperature with a thermometer — calas cook from the outside in, and unstable heat leaves the centers raw.
Kitchen flow
- Parallel prep
- Heat the frying oil to temperature while the batter rests its 5 minutes.
- Make-ahead
- The batter should be fried fresh rather than made ahead, since it loses its rise if it sits too long before frying.
- Leftover move
- Reheat leftover calas in a toaster oven rather than the microwave to bring back some of the crisp exterior.
- Cleanup rhythm
- Set up a paper-towel-lined plate before frying starts so draining is instant, and let the oil cool fully before disposing of it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cooked white rice
Base
Purpose: It gives calas their distinctive texture, tender and slightly chewy inside a crisp fried shell, unlike a standard flour fritter.
Handling: Use rice that has cooled completely so it holds its shape when mixed with the wet ingredients.
Adaptation: Day-old leftover rice works best; freshly cooked rice can be spread out to cool quickly if needed.
Eggs
Binder
Purpose: They hold the rice and dry ingredients together into a scoopable batter.
Handling: Beat well before mixing in so they distribute evenly through the rice.
Adaptation: There is no easy substitute that preserves the traditional texture.
Baking powder
Leavener
Purpose: It gives the fritters their characteristic light, puffed rise as they fry.
Handling: Whisk into the dry ingredients thoroughly so it distributes evenly through the batter.
Adaptation: There is no reasonable substitute for baking powder here — it is essential to the fritters' texture.
Cinnamon and vanilla
Warm spice
Purpose: They give calas their gentle sweetness and aroma, distinguishing them from a savory rice fritter.
Handling: Mix into the batter along with the sugar so the spice is even throughout.
Adaptation: A pinch of nutmeg can be added alongside the cinnamon for extra warmth.
Technique notes
- Fry in small batches so the oil temperature does not drop too far when the fritters go in.
- Turn the fritters once, about halfway through, for even browning on both sides.
- Dust with powdered sugar only right before serving — sugar dusted too early dissolves into the warm, oily surface.
Ingredient swaps
- Egg-free direction
- This is difficult to make egg-free without changing the texture significantly, since eggs are the primary binder.
- Gluten-free direction
- Use a gluten-free all-purpose flour blend in place of the wheat flour; the rice itself is naturally gluten-free.
- Dairy-free direction
- Wherever dairy shows up here, a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) is the straightforward stand-in. This one leans on the cooked white rice.
Serve alongside
- Powdered sugar for dusting
- Cane syrup for drizzling
- Fresh sliced strawberries
- Chicory coffee
- Cafe au lait
- Sweet iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover calas in a sealed container for up to 2 days.
- Reheat in a 350 F oven or toaster oven for a few minutes to restore some crispness; microwaving makes them dense.
- Freezing is not recommended — the texture becomes gummy once thawed.
Equipment
- Deep, heavy pot for frying
- Deep-fry or candy thermometer
- Slotted spoon
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