Calas Food

CALAS (FRIED RICE BALLS)

Calas (Fried Rice Balls) image

In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.

Provided by Miss Annie

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked rice
2 eggs
1 pinch nutmeg
cooking oil
powdered sugar

Steps:

Mix together the flour, sugar, baking powder, salt, and vanilla.
Thoroughly mix the rice and eggs together in a separate bowl.
Add the dry ingredients to the rice and egg mixture.
When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
Drain on paper towel.
Sprinkle with powdered sugar and serve while hot.
Other variations are to serve with honey.

CALAS (CREOLE RICE BEIGNETS)

Calas (Creole Rice Beignets) image

A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.

Provided by Gabrielle in DC

Categories Bread Yeast Bread Recipes

Time 1h40m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup warm water
4 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup cooked white rice
2 large eggs
⅓ cup raisins
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ cup all-purpose flour
¼ cup crushed cashews
oil for frying
2 tablespoons confectioners' sugar, or as needed

Steps:

Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.
Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.
Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g

CALAS

Calas image

This is another old recipe from Chuck Taggart and it has been said that women in New Orleans used to sell these on the streets to workers early every morning as they hurried off to their jobs. They are sort of like a beignet. Other variations are to serve with honey or Steen's Cane Syrup instead of the powdered sugar

Provided by Sherrybeth

Categories Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked rice
2 eggs
1 pinch nutmeg
cooking oil
powdered sugar

Steps:

Mix together the flour, sugar, baking powder, salt, and vanilla.
Thoroughly mix the rice and eggs together in a separate bowl.
Add the dry ingredients to the rice and egg mixture.
When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
Drain on paper towel.
Sprinkle with powdered sugar and serve while hot.

More about "calas food"

CALAS RECIPE - AUTHENTIC LOUISIANA RICE FRITTERS

Calas is a delicious and easy-to-make Creole rice fritter that is perfect for any occasion. Enjoy this traditional New Orleans treat with friends and family for a taste of Louisiana cuisine. How did I get this recipe?
From excitedfood.com

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NEW ORLEANS CALAS (RICE FRITTERS) - GARDEN & GUN

Sep 20, 2023 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. It’s said that the name calas comes from an African word meaning “fried cake.” —JJ Johnson, from his new cookbook, The Simple Art of Rice
From gardenandgun.com

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CALAS: THE NEW ORLEANS BREAKFAST BEIGNETS MADE WITH RICE

Nov 22, 2022 The Creole sweet calas, a rice fritter dish, is the lesser-known cousin to the French colonist-inspired beignet. However, calas arguably have a more important role in New Orleans' story.
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NEW ORLEANS CALAS (RICE FRITTERS) - KENNETH TEMPLE

Jul 27, 2023 Calas are an Old New Orleans sweet rice fritter recipe. They're a perfect mildly sweet bite with a kiss of warm nutmeg and dusted with powdered sugar or rolled in cinnamon sugar. They're an ideal addition to breakfast!
From kennethtemple.com

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CREOLE CALAS (RICE FRITTERS) - DEEP SOUTH DISH

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RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE - THE SPRUCE EATS

May 22, 2022 These little rice fritters—known as rice calas—were once a New Orleans tradition. Rice adds moistness to the inside and texture to the outside.
From thespruceeats.com

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CALAS (FOOD) - WIKIPEDIA

Calas (/ kəˈlɑː /) are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, [1] and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.
From en.wikipedia.org

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