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  • Writer's pictureChef Nigel Henderson


Updated: Jan 5

Said to be the precursor to the beignet, Cala's are a deep fried rice fritter with historical ties to New Orleans.


  • 2 ½ Tsps (1 Package) Active Dry Yeast

  • 2 Cups Cooked & Cooled Med-Grain White Rice

  • 3 Large Eggs, Beaten

  • 1 to 2 Cups AP Flour

  • ½ Cup Light Brown Sugar

  • ½ Tsp Kosher Salt

  • 1 Tsp Freshly Grated Nutmeg

  • Oil for Frying

  • Confectioners' Sugar


Dissolve the yeast in 1 cup warm water and set aside. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well. Mix in up to 1 cup additional flour to make a better that is thick but liquid enough to be dropped easily from a spoon or small ice cream scoop. Add yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight (1 hour minimum) at room temperature.

Scoop a small portion of the batter into the oil and fry until browned. Remove from oil and drain on paper towel. Dust with confectioners sugar and serve while hot.


Drizzle Maple Syrup Over The Cala’s

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