Calas Recipe at Nola Cuisine

I dug into Calas, those old school Creole rice fritters that used to be hawked by the “Calas Women” at dawn in the French Quarter, singing Belle Calas, Tout Chaud!

What I love is how this recipe gives new life to leftover cooked white rice, letting it ferment slightly overnight with yeast and sugar so it gets that gentle tang before turning into a light, fluffy batter. Eggs, flour, vanilla, a touch of nutmeg, and peanut oil for frying until golden brown, then lots of powdered sugar on top, the whole deal tastes like nostalgia. It takes me right back to sipping café au lait on a misty morning in New Orleans, and how food connects me to all the smells, the warmth, and the heart of the city. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!