Calas - Rice Fritters Recipe

Name: Calas - Rice Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup warm water; 1 tablespoon granulated sugar; 1 (1/4 ounce) package active dry yeast; ¾ cup cooked white rice; 2 large eggs, beaten slightly; ¾ cup all-purpose flour; 1 pinch kosher salt; ¼ teaspoon vanilla extract; ⅛ teaspoon nutmeg; 3 cups peanut oil (approximate. Will vary depending on size of pot used); 1 cup powdered sugar

Servings: persons

½ cup warm water
1 tablespoon granulated sugar
1 (1/4 ounce) package active dry yeast
¾ cup cooked white rice
2 large eggs, beaten slightly
¾ cup all-purpose flour
1 pinch kosher salt
¼ teaspoon vanilla extract
⅛ teaspoon nutmeg
3 cups peanut oil (approximate. Will vary depending on size of pot used)
1 cup powdered sugar

1
The day before you want to make your Calas, combine the water and sugar in a small bowl.
2
Add the yeast and let stand until foamy, about 10 minutes.
3
Add the rice and stir well.
4
Cover with plastic wrap and leave at room temperature overnight.
5
This step will really give your Calas a distinctive flavor; think sourdough.
6
The next day, stir the rice mixture and kind of mash the rice against the side of the bowl with a wooden spoon.
7
Dont go too crazy though, I like to have a bit of that rice texture in the finished product.
8
Add the remaining ingredients to the rice mixture, mix well with a wooden spoon.
9
The mixture should be a fairly loose batter, a little thicker than pancake batter.
10
Cover and let rise in a warm place for 1 hour.
11
This step will make your Calas as light as air when fried!
12
(Here is where I digress from the original recipe: be aware that if you let it rise the whole time it will soak up a lot more oil into the air pockets that will form.
13
I let it rise for 15 minutes and they turn out perfectly and much less fatty)
14
Heat 3 inches of peanut oil in a large saucepan to 365 degrees.
15
Drop spoonfuls of the Calas batter into the hot oil.
16
Fry until golden brown, turning once.
17
Serve with lots and lots of powdered sugar, like Beignets, or drizzle with Cane Syrup.
18
Recipe makes about 6 good sized Calas.

1430

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup warm water, 1 tablespoon granulated sugar, 1 (1/4 ounce) package active dry yeast, ¾ cup cooked white rice, and more.

Yes, Calas - Rice Fritters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calas - Rice Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions