Calas
Calas are crispy, golden fried rice fritters with a hint of nutmeg and vanilla, perfect for breakfast or dessert, offering a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Place soft cooked rice in a bowl.
- Add beaten eggs, self-rising flour, salt, and nutmeg. Beat until smooth.
- Drop spoonfuls of batter into deep, hot fat and fry until golden brown.
- Remove from oil and drain on paper towels.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For best results, use freshly cooked rice that is slightly cooled. If you're out of self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. If you want a sweeter twist, consider adding a tablespoon of sugar to the batter. Make sure the oil is hot enough before frying to achieve that perfect golden brown color.
Serving Suggestions
Calas are best enjoyed warm, dusted with powdered sugar. They make a delightful breakfast or snack and pair well with a side of fresh fruit or a drizzle of syrup. For an indulgent treat, serve alongside Pound Cake Sauce for dipping. These sweet rice fritters can also be served with coffee or tea.
Storage & Reheating
Leftover calas should be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This method helps retain their crispiness compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Calas contains roughly 313 calories, with 6g protein, 49g carbohydrates, and 11g fat. It is a good source of calcium (15% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1024mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rice for this recipe?
Yes, leftover rice works perfectly for calas! Just ensure it's soft and not too dry. If your rice is a bit hard, you can add a splash of milk to help soften it before mixing it into the batter.
What oil is best for frying calas?
Peanut oil or vegetable oil are great options for frying calas due to their high smoke points. This allows for even cooking and a crispy exterior. Avoid olive oil as it has a lower smoke point and may impart an unwanted flavor.
Can I make calas gluten-free?
Absolutely! Substitute the self-rising flour with a gluten-free all-purpose flour blend. Ensure the blend contains a rising agent or add a bit of baking powder to the mix. The texture may vary slightly, but they will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).