New Orleans Style Calas
Delicious, bite‑size fried rice cakes with vanilla and nutmeg, dusted in powdered sugar—sweet, aromatic, perfect for brunch or a nostalgic Southern treat.
Ingredients
Instructions
- Combine cooked rice, eggs, vanilla, and nutmeg, mixing well.
- Sift sugar, salt, flour, and baking powder together and add to the rice mixture.
- Thoroughly mix the batter.
- Drop spoonfuls into vegetable oil heated to 360°F.
- Fry until golden brown on all sides.
- Remove with a slotted spoon and drain on paper towel.
- Keep warm while frying the remaining calas.
- Serve sprinkled with powdered sugar.
Tips & Substitutions
For best results, use day-old rice as it helps achieve the right texture for the calas. If you don't have flour on hand, consider substituting with almond flour for a gluten-free option. Adjust the sweetness by varying the sugar according to your taste. Ensure the oil is at the correct temperature for frying; too hot can burn them, while too cool can make them greasy.
Serving Suggestions
Calas are delightful on their own, but they can be served with a side of fresh fruit or drizzled with honey for added sweetness. They also pair beautifully with a cup of coffee or tea. For a twist, serve them alongside a scoop of vanilla ice cream for a decadent dessert experience.
Storage & Reheating
Store leftover calas in an airtight container at room temperature for up to 2 days. To reheat, place them in a toaster oven or regular oven at 350°F for about 10 minutes to restore crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Style Calas contains roughly 927 calories, with 3g protein, 38g carbohydrates, and 87g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of vitamin C. It also contributes 5g of dietary fiber toward your daily target.
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 instant rice instead of cooked rice?
While you can use instant rice, it’s best to stick with traditional cooked rice for optimal texture. Instant rice may not yield the same consistency needed for calas, resulting in a denser final product.
What type of oil is best for frying calas?
Vegetable oil or canola oil is ideal for frying calas due to their high smoke point and neutral flavor. Avoid oils like olive oil, as they can impart an unwanted taste and have a lower smoke point.
Can I make calas ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. However, for the best texture, fry them fresh just before serving. If making ahead, reheat gently as mentioned in the storage instructions.
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).