The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, “Calas, belles, calas tout chauds!“ (Beautiful calas, very hot!)
Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.
Ingredients
- Vegetable oil, for deep-frying
- 2 cups cooked medium- or long-grain white rice
- 6 tablespoons flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Pinch of freshly grated nutmeg
- 2 large eggs
- ¼ teaspoon vanilla extract
- Confectioners’ sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
686 calories; 25 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 101 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 10 grams protein; 93 milligrams cholesterol; 363 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 12 calas (4 to 6 servings)
Preparation
- In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
- In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
- When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners’ sugar, and serve hot.
20 minutes
Dining and Cooking