Calas

Introduction

History

Calas has its roots in African cuisine, brought to Louisiana by enslaved Africans. The word "calas" is derived from the African word "kárá," which means rice. This dish was traditionally made with leftover rice that was mixed with sugar, flour, and spices, then deep-fried until golden brown.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure the oil is hot enough before frying the calas to ensure a crispy exterior.

- Use a spoon to drop the mixture into the hot oil for evenly sized fritters.

- Drain the fried calas on a paper towel to remove excess oil before serving.

- Serve the calas hot for the best taste and texture.

Serving Suggestions

Calas can be served as a snack, dessert, or even breakfast. Enjoy it with a cup of coffee or tea for a delightful treat.

Cooking Techniques

Deep-frying is the traditional method of cooking calas, but you can also bake them in the oven for a healthier alternative.

Ingredient Substitutions

You can use brown rice instead of white rice for a nuttier flavor and added nutrition.

Make Ahead Tips

You can prepare the calas batter ahead of time and fry them just before serving for a quick and easy treat.

Presentation Ideas

Serve the calas on a platter dusted with powdered sugar for a beautiful presentation.

Pairing Recommendations

Calas pairs well with fresh fruit, whipped cream, or a scoop of ice cream for a decadent dessert.

Storage and Reheating Instructions

Store any leftover calas in an airtight container in the refrigerator. Reheat them in the oven or toaster oven until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of calas contains approximately 200 calories.

Carbohydrates

Each serving of calas contains approximately 25 grams of carbohydrates.

Fats

Each serving of calas contains approximately 8 grams of fats.

Proteins

Each serving of calas contains approximately 4 grams of proteins.

Vitamins and minerals

Calas is a good source of iron and calcium, thanks to the rice and eggs used in the recipe.

Alergens

Calas contains gluten from the flour and eggs, making it unsuitable for those with gluten allergies.

Summary

Calas is a delicious treat that is relatively high in carbohydrates and fats, making it a satisfying snack or dessert option.

Summary

Calas is a delicious and easy-to-make Creole rice fritter that is perfect for any occasion. Enjoy this traditional New Orleans treat with friends and family for a taste of Louisiana cuisine.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Calas. It was many years ago, when I was just a young girl living in New Orleans. My grandmother, who was known for her delicious Creole cooking, had a friend who shared this secret recipe with her. I was fascinated by the history behind Calas, a traditional Creole rice fritter that has been enjoyed for generations in New Orleans.

My grandmother's friend, Mrs. Thibodeaux, was a kind and generous woman who loved to share her culinary knowledge with others. She had learned the recipe from her own grandmother, who had passed it down through the generations. Mrs. Thibodeaux told me that Calas originated in the French Quarter of New Orleans, where they were sold by African-American women known as "Calas Cakes." These women would walk the streets in the early morning, calling out "Calas! Calas tout chauds!" to announce that their hot rice fritters were ready for sale.

I was intrigued by the story behind Calas, and Mrs. Thibodeaux was happy to teach me how to make them. She showed me how to mix together cooked rice, flour, sugar, and yeast to create a thick batter. Then she let the batter rest and rise for several hours, until it was light and bubbly. Mrs. Thibodeaux then fried spoonfuls of the batter in hot oil until they were golden brown and crispy on the outside.

The aroma of the Calas cooking filled the kitchen, and my mouth watered as I watched Mrs. Thibodeaux plate them up and sprinkle them with powdered sugar. She served them hot, and I eagerly took a bite. The Calas were sweet and tender, with a hint of nutmeg and cinnamon that added a warm, comforting flavor.

I knew that I had to learn how to make Calas for myself, so I asked Mrs. Thibodeaux for a copy of the recipe. She graciously wrote it down for me on a yellowed piece of paper, the ink slightly faded with age. I treasured that recipe, and I made it a point to practice making Calas whenever I had the chance.

Over the years, I perfected my technique for making Calas, tweaking the recipe here and there to suit my own tastes. I added a touch of vanilla extract for a richer flavor, and I experimented with different types of rice to see which one yielded the best results. I even tried adding raisins or chopped pecans to the batter for a little extra texture and sweetness.

I shared my love of Calas with my own family, passing down the recipe to my children and grandchildren. They would gather in the kitchen with me, eager to learn how to make this traditional Creole treat. Together, we would mix the batter, fry the Calas, and enjoy them hot from the skillet, just like Mrs. Thibodeaux had taught me so many years ago.

As I grew older, I realized that the joy of cooking and sharing recipes with loved ones was one of life's greatest pleasures. The memories of making Calas with Mrs. Thibodeaux and my family will always hold a special place in my heart. And whenever I make a batch of Calas, I can't help but smile and think back to that first time I stumbled upon this wonderful recipe.

Categories

| American Recipes | Cajun Desserts | Cajun Snacks | Egg Recipes | Louisianan Recipes | Rice Recipes | Wheat Flour Recipes |

Recipes with the same ingredients