Recipe courtesy of Sam Carroll and Cody Carroll

Hot Calas

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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5 to 6 cups vegetable oil, for frying

2 cups cooked leftover rice

6 tablespoons all-purpose flour

3 heaping tablespoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

1/4 teaspoon pure vanilla extract

2 large eggs

Powdered sugar, for topping

Cane syrup, for dunking


  1. Fit a large Dutch oven with a deep-fry thermometer. Fill it halfway with vegetable oil and heat to 360 degrees F.
  2. In a large bowl, mix the rice with the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Sprinkle in the vanilla and mix in the eggs until combined.
  3. Working in batches, drop the batter by the tablespoonful into the hot oil. Fry until golden browned on both sides, about 4 minutes total.
  4. Drain on a paper towel-lined plate and sprinkle with powdered sugar while still hot. Serve hot with cane syrup for dunking.
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