Calas, also known as Creole rice beignets, are a traditional New Orleans breakfast treat with a rich history. These deep-fried rice fritters are made from a batter of cooked rice, flour, sugar, eggs, and spices, resulting in a crispy exterior and a soft, tender interior. Historically, calas were sold by Creole street vendors in the French Quarter, who would carry baskets on their heads, calling out, “Calas, belles calas, tout chauds!” (“Beautiful calas, still hot!”) . Today, they are a cherished part of Louisiana’s culinary heritage, often enjoyed dusted with powdered sugar or drizzled with cane syrup.

Full Recipe:

Ingredients

• 2 cups cooked white rice
• 3 large eggs, beaten
• ½ cup all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Vegetable oil for frying
• Powdered sugar for dusting

Directions

1. In a large bowl, combine the cooked rice and beaten eggs, mixing until the rice is well-coated.
2. In a separate bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add the dry ingredients to the rice mixture, stirring until a thick batter forms. Stir in the vanilla extract.
4. Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 365°F (185°C).
5. Carefully drop heaping tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each batch for 2 to 3 minutes per side, or until golden brown and cooked through.
7. Use a slotted spoon to remove the calas from the oil, draining them on paper towels.
8. Dust the warm calas generously with powdered sugar before serving.

Nutrients

• Calories: 150
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 150mg
• Total Carbohydrate: 23g
• Dietary Fiber: 0.5g
• Sugars: 8g
• Protein: 3g

The History of Calas in New Orleans

Calas have been a part of Louisiana’s food culture for over 200 years, with origins tracing back to West African culinary traditions brought to the Americas by enslaved people. The use of rice in desserts and fritters was a common practice in many African cultures, and this technique was adapted in New Orleans, where rice was a staple crop.

During the 18th and 19th centuries, calas were primarily sold by free Creole women of color, who would wake up early to prepare the fritters and then sell them in the streets of the French Quarter. The calas vendors were an essential part of the city’s morning hustle, providing residents with a warm, sweet treat to start their day. This tradition persisted for generations, but over time, the popularity of calas began to wane as more modern breakfast options became available.

Despite their decline in the early 20th century, calas have remained a cherished dish in Creole families, often passed down through generations. Today, the dish is making a comeback, thanks to the revival of traditional Southern recipes and a growing interest in preserving historical food cultures. Many chefs and home cooks are rediscovering calas, bringing them back to their rightful place in New Orleans’ culinary heritage.

What Makes Calas Unique?

Calas stand out from other beignets and fritters because of their key ingredient—cooked rice. This ingredient gives them a distinctive texture that is different from flour-based doughnuts or yeast-raised beignets. The rice keeps the interior soft and tender while the exterior remains crispy and golden brown.

Another unique aspect of calas is their subtle sweetness. Unlike traditional beignets, which are often light and airy, calas have a slightly denser consistency, similar to rice pudding in fritter form. The natural starch in the rice helps bind the batter together, resulting in a chewy yet fluffy bite.

Calas are also highly versatile. While they are traditionally enjoyed as a sweet breakfast or dessert, some variations incorporate spices like cinnamon and nutmeg for added warmth, while others use vanilla or almond extract to enhance the flavor. Some modern interpretations even experiment with savory calas, replacing the sugar with herbs and cheese for a completely different take on the dish.

The Resurgence of Calas in Modern Cooking

As more chefs and food historians take an interest in preserving Creole and Southern cuisine, calas have started to regain popularity in New Orleans and beyond. Many local restaurants and bakeries are now offering their own versions of this classic dish, and it is becoming more common to see calas featured at food festivals celebrating Louisiana’s diverse culinary heritage.

In recent years, food enthusiasts have also experimented with creative variations of calas, introducing new flavors and techniques while maintaining the traditional elements of the dish. Some modern versions incorporate different types of rice, such as jasmine or brown rice, to add complexity to the flavor. Others experiment with gluten-free flour blends to make the dish more accessible to those with dietary restrictions.

Social media and food blogs have also played a role in reintroducing calas to a wider audience. Recipes and cooking tutorials have made it easier than ever for home cooks to try their hand at making this historic dish. By keeping the tradition alive, food lovers are ensuring that calas remain a part of New Orleans’ rich culinary history for future generations.

Health Benefits of Calas

While calas are an indulgent treat, they also offer some surprising nutritional benefits due to their key ingredient—rice. Rice is a good source of carbohydrates, providing energy to start the day. Depending on the type of rice used, calas can also contain important nutrients such as fiber, vitamins, and minerals.

Eggs, another primary ingredient in calas, provide high-quality protein, essential for muscle growth and repair. They also contain essential nutrients like choline, which supports brain function and metabolism.

The spices commonly used in calas, such as cinnamon and nutmeg, are rich in antioxidants and have anti-inflammatory properties. Cinnamon, in particular, has been shown to help regulate blood sugar levels, making it a beneficial addition to the dish.

Of course, since calas are deep-fried, they should be enjoyed in moderation. However, using healthier oils, such as coconut or avocado oil, can make them a slightly better option for those looking to reduce unhealthy fats. Additionally, serving calas with fresh fruit or honey instead of powdered sugar can offer a more natural source of sweetness while adding extra nutrients to the dish.

Tips for Making the Perfect Calas

To achieve the perfect balance of crispy exterior and soft interior, here are some essential tips for making calas:

• Use day-old rice: Freshly cooked rice can be too soft and moist, making the batter too wet. Day-old rice has a firmer texture, which helps the batter hold its shape.
• Don’t overcrowd the pan: Frying too many calas at once can lower the oil temperature, resulting in soggy fritters. Fry in small batches for the best results.
• Monitor oil temperature: The ideal frying temperature for calas is around 365°F (185°C). If the oil is too hot, the outside will cook too quickly while the inside remains undercooked. If it’s too cool, the calas will absorb too much oil and become greasy.
• Drain excess oil: Place the fried calas on paper towels after cooking to absorb excess oil and maintain their crispy texture.
• Experiment with flavors: While traditional calas are sweet, don’t be afraid to try variations such as adding citrus zest, chocolate chips, or even a splash of rum for extra depth of flavor.

Serving Suggestions for Calas

Calas are best enjoyed fresh and warm, right after frying. Traditionally, they are served dusted with powdered sugar, but there are many other delicious ways to enjoy them:

• With honey or cane syrup: Drizzling warm honey or Louisiana cane syrup over calas adds a rich, caramel-like sweetness.
• With fruit compote: Serving calas with a side of berry or peach compote enhances the flavor with a fresh, tangy contrast.
• Paired with coffee: A cup of strong coffee or café au lait complements the sweetness of calas and balances the richness of the fried dough.
• Savory twist: If making a savory version, serve calas with a side of remoulade sauce or spicy aioli for a bold flavor contrast.

Conclusion

Calas are more than just a delicious Creole treat—they are a piece of New Orleans’ culinary history. From their West African roots to their revival in modern kitchens, calas represent the resilience and creativity of Creole cooking.