Calas are fried balls of rice and dough that are eaten covered with powdered sugar, not unlike rice-filled
beignets. It is said that long ago, on cold mornings in New Orleans, women would walk the streets of the French Quarter selling these warm fried cakes for breakfast. “Calas! Calas, Tout Chaud!” as the Creole women used to shout when they sold them in the French Quarter.
2 C cooked rice 6 Tbsp flour
2 tsp baking powder 1/4 tsp salt
3 or 4 green onions Pinch parsley and thyme
Chopped shrimp, crawfish, crabmeat or your choice.
Season with salt, pepper, and hot pepper sauce
2 eggs
Combine all ingredients. Drop by spoonfuls into hot deep oil (360°) and fry until brown. Drain on paper towels. Serve with remoulade sauce for dipping. Reminds you of a boudin ball! Makes 12. Enjoy.
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From Carol's Kitchen 