Snack · 50 min · cajun

Calas (Creole Rice Fritters)

Cajun flavors, weeknight effort. Cooked rice meets flour in a 50-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cooked rice
• 3/4 cup Flour
• 1/3 cup Sugar
• 2 Eggs
• 2 tsp Baking powder
• 1 tsp Vanilla
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 4 cups Neutral oil
• 1/2 cup Powdered sugar

Steps

1. Mash the warm rice slightly with a fork so the fritters hold together, then stir in the eggs, sugar, and vanilla.
2. Fold in the flour, baking powder, nutmeg, and salt until just combined. The batter should be thick enough to scoop.
3. Heat the oil to 350°F. Drop tablespoonfuls of batter and fry 3 to 4 minutes, turning once, until puffed and golden.
4. Drain on a rack and dust with powdered sugar while hot. Work in small batches so the oil stays hot.
5. Serve warm. These were once sold on New Orleans streets at dawn — they are still best eaten standing up.

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