Recipe: Calas


This recipe comes to you from Cynthia Nobles, author of The Delta Queen Cookbook, in honor of our Made in Louisiana sale. Until July 4th, shop books by Louisiana authors or about Louisiana and receive 35% off and free shipping, using the offer code 04LALOVE. And stay tuned every day this week for more authentic Louisiana recipes!

Makes 2 dozen. Recipe is from The Delta Queen Cookbook (LSU Press, 2012).

In the 1800s and well into the twentieth century, Creoles enjoyed this rice fritter for breakfast with café noir (black coffee) or café au lait (coffee with milk). Originally made with yeast, the batter adapted well to the modern baking powders that became widely available after the mid-1800s.


2/3 cup unbleached flour
1 tbsp baking powder
1/4 tsp salt
3 large eggs
1/3 cup sugar
1/4 tsp freshly grated nutmeg
1/2 tsp vanilla
2 cups cold cooked rice
Vegetable oil for frying
Confectioners’ sugar for dusting


  1. In a medium bowl, sift together flour baking powder, and salt.
  2. Whisk in eggs, sugar, nutmeg, and vanilla. Stir in rice. Refrigerate batter while oil heats.
  3. In a deep fryer or heavy pot, heat 1 1/2 inches oil to 365 F. Drop batter by a rounded tablespoon and fry until golden brown, about 2-3 minutes. (Refrigerate batter between batches).
  4. Remove cooked calas from oil, drain, and liberally sprinkle with confectioners/ sugar. Serve hot.