Creole Calas

Creole Calas are fritters 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, and is mentioned in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.

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  • 1 package dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups well-cooked short-grain rice
  • 3 eggs, beaten
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Vegetable oil
  • 1/2 cup confectioners' sugar
  • 1 tablespoon ground cinnamon


  1. Dissolve yeast in water.
  2. Mash hot cooked rice with the back of a spoon; cool to lukewarm.
  3. Combine yeast and rice, mixing well; cover and let rise in a warm place overnight.
  4. In the morning add eggs, sugar, flour, salt and nutmeg to rice mixture, beating until thoroughly mixed.
  5. Heat 3 inches of vegetable oil in a skillet to 375 degrees F. Drop the batter by tablespoonsful into hot oil, and cook until golden brown, turning once.
  6. Drain well on paper towels.
  7. Combine confectioners' sugar and cinnamon; sprinkle over hot calas and serve immediately.

Yield: about 2 dozen