Calas (Sweet Rice Fritters)

By JJ Johnson

Updated February 4, 2026

David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Ready In
40 min
Rating
5(72)
Comments
Read comments

Calas are traditional New Orleans fritters with a rich and complicated history. Culinary historians believe that enslaved people from the rice-growing regions of Africa introduced this fluffy, melt-in-your-mouth treat to Louisiana during the 18th century. According to Poppy Tooker, a New Orleans food expert, African women would carry baskets of calas on their heads through the French Quarter on Sundays after church, calling “Calas, calas, belles calas! Toutes chaudes!” (“Beautiful calas! Very hot!”). Selling calas, Ms. Tooker postulates, allowed some enslaved women to raise enough money to buy their freedom. Those street vendors gradually disappeared, and calas are now served as a sweet or savory breakfast or snack in many New Orleans restaurants and home kitchens.To make this recipe, from my cookbook “The Simple Art of Rice” (Flatiron Books, 2023), you’ll need leftover rice, and overcooked rice actually works well. In this a spin on the traditional version, a bit of Creole seasoning is added for a little spice and pop, a taste of the ever-dynamic New Orleans.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:18 to 24 calas

  • 6 tablespoons/48 grams all-purpose flour

  • ¼ cup/50 grams granulated sugar

  • 2 teaspoons baking powder

  • 1 teaspoon Creole seasoning (store-bought or homemade)

  • ½ teaspoon ground cinnamon

  • ½ teaspoon freshly grated nutmeg

  • 2 cups/280 grams cooked long-grain white rice, at room temperature (from 1 cup uncooked rice)

  • 2 large eggs

  • ½ teaspoon vanilla extract

  • Vegetable oil, for deep-frying 

  • Powdered sugar, for dusting

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

40 grams carbs; 47 milligrams cholesterol; 279 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 109 milligrams sodium; 5 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the flour, sugar, baking powder, Creole seasoning, cinnamon and nutmeg in a large bowl and whisk together to blend. Add the rice, using your hands or a large spoon to break up any clumps. Mix well to thoroughly coat the rice with the seasoned flour. Beat the eggs and vanilla together in a small bowl, then pour into the rice mixture. Mix well with a wooden spoon to make a slightly wet batter.

  2. Step 2

    Line a sheet pan with paper towels. Fill a deep 12-inch cast-iron skillet or a Dutch oven with oil so that it comes 1½ to 2 inches up the sides and heat over medium until the oil registers 350 degrees on an instant-read thermometer (it should be hot enough to bubble and sizzle around a bit of batter dropped in as a test).

  3. Step 3

    Working in batches to avoid crowding, use two soup spoons to shape heaping tablespoons of batter into ovals and carefully drop them into the hot oil. Use a long-handled slotted spoon or spider to separate the calas as they cook and flip them in the oil to cook on all sides. Fry the calas until they are golden brown and cooked through, 4 to 5 minutes. As the calas are done, transfer them to the paper towels to drain. 

  4. Step 4

    Dust the calas with powdered sugar and serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
72 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

ultimateliberal

My grandmother always added the spices (but not creole seasoning) to the rice while it cooked; then added more to the flour/egg mixture. Allspice is also a great spice to use.

AKGirl

What is leftover rice? Asking for a friend.

Meg

My family does this differently. Our recipe is from “New Orleans recipes“ by Mary Moore Bremer, copyright 1932. Cook rice until it is mushy, cool, add yeast. Allow to rise overnight. And then add similar ingredients the next morning, fry, sprinkle with powdered sugar and immediately eat while so hot that your fingers and mouth burn because it’s impossible to wait. Eager to try this version because no prior planning is required…..

Natalie J

We made these as Valentine’s Day dessert and they were delicious! Nice crunchy but soft at the same time texture, and sweet but not too sweet! Can’t wait to make them again for house guests. I used a whole tub of vegetable oil that I’m gonna run through cheese cloth and keep.

Michael N.

air-fryer?

Suzaan

Midnight, saw this highlighted on Cooking website and jumped out of bed to take leftover plain basmati out of freezer. Two cups! Sunday breakfast, used paella seasoning and dried nutmeg, doubled cinnamon, but couldn't taste any of it in crunchy balls and soft centers. Video very helpful, but should include how to revive leftover calas, which when cool become soft and mushy. Microwave would leatherize them; I'll throw them onto rack in toaster oven.

Private comments are only visible to you.

Credits

Adapted from “The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table” by JJ Johnson With Danica Novgorodoff (Flatiron Books, 2023)

Recipe Tags

or to save this recipe.