Calas (New Orleans rice fritters) (Creole)

Before doughnuts (and beignets) became popular, the world of Creole New Orleans craved only one warm treat above anything else: the crispy calas. A staple of historical New Orleans, especially in the French quarter, calas were extremely popular as breakfast or a quick mid-day snack.

Most Calas street vendors were African or Creole women, but occasionally a male vendor could be encountered on the streets of New Orleans. The street cries of the vendors announced to the world that warm calas were available, and few could resist this cry.

Usually, such a cry consisted from multiple stanzas, such as:
"Belles calas...Belles calas,
Tou cho, tou cho, tou cho!
Madame, mo gaignin calas,
Madame, mo gaignin calas,
Tou cho, tou cho, tou cho"
("Fine rice fritters...fine rice fritters; 
All hot, all hot, quite hot! 
Madame, I have rice fritters; 
Madame, I have rice fritters; 
Quite hot, quite hot, quite hot!")

The cries of the cala women could be very varied and quite inventive, though. So, if we could take a short trip back in time and walk on the streets of early 20th century New Orleans, there's no guarantee that we would hear that particular chant from the example above :).

Made from pre-boiled white rice, they're also a perfect solution to leftover rice, if you have it on hand from cooking Asian dishes, for example.

The taste resembles that of doughnuts and rice pudding, and the contrast between the crispy exterior and soft interior is addictive. They're especially good with Creole cafe au lait (and you're actually supposed to enjoy them together). They're fast to make and delicious, so what are you waiting for?

For other New Orleans Creole goodies, also try the Red beans and rice.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Ensalada de quinoa con chonta (Central and South American) (vegan).
Five years ago: The Sidecar (cocktail).
Six years ago: Pears with rosemary sugar dust (raw vegan).
Seven years ago: Beefsteaks in apple juice.
Eight years ago: Broccoli and pancetta orecchiette, Noodle salad with black sesame (vegan) and Chocolate and stout cupcakes (Irish).



Ingredients:

• 1/3 cup all-purpose white flour
• 2 tbsp sugar
• 1 tsp baking powder
• pinch of salt
• 1 egg
• 3/4 cup of cooked long grain or short grain white rice
• 1/4 tsp vanilla extract
• peanut or canola oil for frying
• powdered sugar for dusting
• to serve: cafe au lait (optional)

In a medium mixing bowl, mix together the flour, sugar, baking powder, and salt.

Add the egg, rice, and vanilla, and stir until well combined. Let the dough rest for 10 minutes. 

Heat a cast iron pot or skillet with 1 to 2 inches of oil.

Dip a tablespoon into the heated oil when it begins to splatter. Use the oiled tablespoon to scoop out a spoonful of the batter and carefully slide the batter into the oil. Repeat until you finish the batter.

Fry the fritters for 2 minutes, flipping them over after about a minute with a spoon so they cook evenly. Scoop them out of the oil using a slotted spoon and drain on paper towels. Sprinkle with powdered sugar before serving. Serve warm, with Creole milk coffee, if possible.