Calas

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Quick Bite

Calas are Creole rice fritters fried until crisp outside and tender inside, then served sweet with powdered sugar or savory with dipping sauce. They are one of New Orleans’s most important nearly-lost foods.

History

Calas have deep roots in New Orleans’s African and Creole food history. The dish is connected to West African rice-cooking traditions, brought to Louisiana by enslaved Africans and preserved through Black Creole communities.

In old New Orleans, calas were famously sold by Black women street vendors known as Calas Women. Their calls rang through the French Quarter as they sold hot rice fritters in the morning.

Calas were more than a snack. For some enslaved and free women of color, selling calas was a way to earn money and economic independence. That makes the dish both delicious and historically powerful.

Over time, calas nearly disappeared from mainstream New Orleans food culture while beignets became famous. Today, chefs and cultural food advocates are working to bring calas back into the spotlight.

Fun Facts

• Calas are made with cooked rice, which gives them a tender interior.
• They predate beignets as a street-food tradition in New Orleans.
• They can be sweet or savory.

Where to Try

Calas Café Tremé, New Orleans, Louisiana
A modern café dedicated to reviving calas and sharing their history.

Calas Café Satellite at The Cabildo Jackson Square, New Orleans, Louisiana
A convenient French Quarter-area pop-up location serving calas in a historic setting.

Special events, food-history tours, and Creole heritage programs New Orleans, Louisiana
Calas are still not as widely available as beignets, so cultural food events are one of the best ways to find them beyond Calas Café.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Calas Makes: About 18 fritters Prep: 15 minutes Cook: 15 minutes Difficulty: Easy Style: Louisiana / New Orleans Creole Fritters

Ingredients

For the fritters

• 2 cups cooked white rice, cooled
• 2 eggs
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup all-purpose flour
• 1 teaspoon baking powder

For frying and serving

• Oil for frying
• Powdered sugar, for serving

Instructions

1. Mash the rice: Mash the cooked rice slightly in a bowl.
2. Add flavorings: Stir in eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
3. Make the batter: Add flour and baking powder and mix until a thick batter forms.
4. Heat the oil: Heat oil to 350°F.
5. Fry: Drop spoonfuls of batter into the oil.
6. Turn: Fry until golden brown, turning once.
7. Drain: Drain on paper towels.
8. Serve: Dust with powdered sugar and serve warm.

Traditional note: To make it more traditional, use leftover cooked rice, fry the fritters fresh, and serve them hot. For a savory version, reduce the sugar and add green onion, herbs, or seafood.

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