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New Orleans-Style Calas (Rice Beignets) Recipe

New Orleans-Style Calas (Rice Beignets)

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on April 07, 2013

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    Made exact recipe. It was the identical taste my husband's family has been searching for that they had at Christmas when they were kids. Happen to be Sicilian!! Fantastic!!!

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  • on September 28, 2012

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    I followed this recipe exactly but when it was time to fry the dough, I had to work on getting the batter correct. Initially the batter had the consistency of a thick brownie batter. This broke up badly on frying and was greasy. I added quite a lot of additional flour until I had a very thick batter, really midway between a dough and batter. Try to make it as compact and as ball-shaped as possible when dropping into the oil because any little bumps get greasy. The flavor is excellent, sourdough-ish from the long cool rise but not too sour.

    One last note: another reviewer mentioned leaving out the rice so that cook did not make calas but rather some other type of fritter. Rice is an essential ingredient to this recipe.

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  • on January 25, 2009

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    I excluded the rice to make it fluffy and light very good try it with a white chocolate or a raspberry sauce

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