Calas—or rice fritters—are classic New Orleans street food. This holiday time-saving recipe allows you to make the batter day before to finish quickly on the day of your gathering. Our healthier version uses brown rice, whole-wheat and almond flours, and coconut oil.
- 2 cups long-grain brown rice
- ¼ cup whole-wheat flour
- ¼ cup almond flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Coconut oil
- Powdered sugar
Cook rice according to package directions. Cool completely.
In a medium bowl, whisk together whole-wheat flour, almond flour, sugar, baking powder, salt, nutmeg, and cinnamon. Add rice and mix well, until rice granules are coated in dry mixture.
Whisk together the eggs, vanilla extract, and almond extract. Add to rice mixture, and stir until combined to make a batter.*
Heat 2 to 3 tablespoons of coconut oil in a large skillet over medium heat. Drop heaping spoonfuls of batter into the pan. Cook, in batches, 5 minutes on each side, until Calas are just past golden brown. (Do not crowd the fritters in the pan.)
Using a slotted spoon, remove Calas to a paper-towel-lined plate, and sprinkle with powdered sugar. Serve hot.
*To make ahead, complete recipe to this point, and store batter overnight in refrigerator. Before cooking the next day, let batter stand for about an hour or until it returns to room temperature.