Calas

Photo: Randy Mayor
This rice fritter originated in western Africa and comes in many versions. It was extremely popular in antebellum New Orleans. This one is a lightened version of a recipe fround in one of the city's oldest cookbooks, 1885's The Creole Cookery Book, published by the Christian Women's Exchange. In it, the dish is titled "Callers."

Yield:

2 1/2 dozen (serving size: 3 fritters)

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 29 %
Fat 4.5 g
Satfat 1 g
Monofat 1.4 g
Polyfat 1.6 g
Protein 4.2 g
Carbohydrate 20.6 g
Fiber 0.6 g
Cholesterol 66 mg
Iron 1.3 mg
Sodium 210 mg
Calcium 54 mg

Ingredients

1 1/2 cups cooked long-grain rice
1/4 cup warm water
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon grated whole nutmeg
1 1/4 cups all-purpose flour
3 large eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon powdered sugar

Preparation

Place the rice in a medium bowl. Drizzle warm water over rice; mash rice with a fork until almost smooth. Stir in baking powder, salt, and nutmeg. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour and eggs to rice mixture, stirring with a whisk until well-blended.

Heat oil in a large skillet over medium heat. Drop rice mixture by level tablespoonfuls into pan. Cook 4 minutes on each side or until golden. Remove fritters from pan with a slotted spoon. Pat dry with paper towels. Sprinkle with powdered sugar. Serve immediately.

Note:

October 1999