Jun 182018

Calas is a beignet made with rice as a filling usually served for breakfast. Often found in the early French Quarter, it started to almost fall off of menus after World War 2. However, there seems to be a rebirth. So this week, I am sharing 2 Calas recipes, one traditional and one savory.

2 cups Cooked Rice

6 tablespoons Flour

3 tablespoons Sugar

2 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 teaspoon Vanilla

Nutmeg, to taste

2 Eggs

Powdered Sugar, for topping

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice and dry ingredients together in a bowl. Add vanilla and nutmeg. Add eggs and mix thoroughly. Drop by spoonfuls into fryer and fry until brown. Remove and drain on paper. While hot, sprinkle powdered sugar and serve.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.