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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 29%
  • Fat: 4.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.2g
  • Carbohydrate: 20.6g
  • Fiber: 0.6g
  • Cholesterol: 66mg
  • Iron: 1.3mg
  • Sodium: 210mg
  • Calcium: 54mg

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

  1. 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.
  2. 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.
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