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Photo: Randy Mayor Photo by: Photo: Randy Mayor

Calas

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."

Cooking Light OCTOBER 1999

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

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.

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
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Calas recipe

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