Calas

Calas are a type of fried dough originating from New Orleans, Louisiana. They are traditionally made from rice, flour, sugar, and spices, and are often served as a breakfast dish. Calas are similar to beignets, another popular New Orleans treat, but are distinguished by their use of rice in the batter.

History

Calas have a rich history in New Orleans, dating back to the 18th century. They were originally sold by Creole street vendors, who would carry baskets of the hot, fresh fritters through the streets, calling out "Calas, belles calas tout chauds!" ("Calas, beautiful calas, still hot!"). These vendors were often African American women, and the tradition of selling calas was passed down through generations.

Ingredients and Preparation

The primary ingredients for calas include:

• Cooked rice
• Flour
• Sugar
• Eggs
• Baking powder
• Vanilla extract
• Nutmeg or cinnamon

To prepare calas, the cooked rice is mixed with the other ingredients to form a thick batter. The batter is then dropped by spoonfuls into hot oil and fried until golden brown. The calas are typically dusted with powdered sugar before serving.

Cultural Significance

Calas hold a special place in New Orleans culture and cuisine. They are often associated with Creole cuisine and are a beloved part of the city's culinary heritage. While they are not as commonly found as beignets, calas are still enjoyed by those who appreciate traditional New Orleans foods.

Modern Variations

In recent years, chefs and home cooks have experimented with various modern twists on the traditional cala recipe. Some variations include adding fruit such as bananas or blueberries, or incorporating different spices and flavorings. Despite these innovations, the classic rice-based cala remains a favorite.

See Also

• Beignet
• Creole cuisine
• New Orleans
• Fried dough

Related Pages

• Beignet
• Creole cuisine
• New Orleans
• Fried dough

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