Table of Contents

Corn and Rice Calas: A Taste of New Orleans

I can almost smell the humid Louisiana air just thinking about these calas. It takes me back to a tiny, unassuming cafe I stumbled upon in the French Quarter years ago. The aroma of chicory coffee mingled with something savory and slightly sweet, drawing me in. There, on a small, mismatched plate, sat these golden-brown fritters, their edges crisped to perfection. One bite, and I was hooked – the creamy corn, the fluffy rice, the gentle heat of the jalapeno – it was a symphony of flavors that captured the spirit of New Orleans in a single bite. This recipe, adapted from Chef Donald Link, brings that memory back to life every time.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8-12 minutes
Total Time: 23-27 minutes
Servings: 2-4
Dietary Type: Gluten-Free (if using gluten-free flour), Vegetarian

Ingredients

1 cup corn kernels (from about 3 ears of corn)
1 large egg
1 medium jalapeno pepper, finely diced
3 scallions, thinly sliced
3 tablespoons flour (all-purpose or gluten-free blend)
1/4 teaspoon baking powder
1 cup cooked rice (brown or white)
1 teaspoon salt
1 pinch cayenne pepper
Black pepper, to taste
1 tablespoon oil or 1 tablespoon butter

Equipment Needed

Mixing Bowls
Measuring Cups and Spoons
Large Cast Iron Skillet or Heavy-Bottomed Pan
Spatula or Slotted Spoon

Instructions

In a medium-sized mixing bowl, combine the corn kernels, egg, finely diced jalapeno pepper, and thinly sliced scallions. Set aside. Make sure the corn kernels are relatively uniform in size to ensure even cooking. If using frozen corn, thaw completely and pat dry.
In a separate bowl, whisk together the flour and baking powder. This ensures the baking powder is evenly distributed throughout the flour, preventing lumps and ensuring a light and airy texture.
Add the flour mixture to the corn mixture and mix well. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tougher cala. A few streaks of flour are fine at this stage.
Stir in the cooked rice, salt, cayenne pepper, and black pepper. Gently fold the ingredients together until just combined. Taste and adjust seasonings as needed. If you prefer a spicier cala, add more cayenne pepper or a pinch of red pepper flakes.
Heat the oil (or melt the butter) in a large cast iron skillet or heavy-bottomed pan over medium heat. The pan should be hot enough so that a drop of batter sizzles gently when it hits the surface. If the oil is not hot enough, the calas will absorb too much oil and become greasy.
Once the oil is hot, drop the batter into the skillet by 2 tablespoon mounds, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the oil and result in soggy calas. Cook in batches if necessary.
Cook the calas for 3-4 minutes per side, or until they are golden brown and cooked through. Use a spatula to gently flip the calas and avoid splattering hot oil.
Remove the cooked calas from the skillet and place them on a paper towel-lined plate to drain any excess oil. This will help keep them crispy.
Serve immediately while hot and crispy.

Expert Tips & Tricks

Spice Level Customization: For a milder flavor, remove the seeds and membranes from the jalapeno before dicing. Conversely, for more heat, leave the seeds in or add a pinch of red pepper flakes.
Rice Selection: While the recipe calls for any cooked rice, using day-old rice that has dried out slightly will help the calas hold their shape better and prevent them from becoming too soggy.
Corn Freshness: Fresh corn, cut straight from the cob, is ideal for this recipe. However, frozen corn works well too. Make sure to thaw it completely and drain any excess moisture.
Make-Ahead Prep: The corn and rice mixture can be prepared a few hours in advance and stored in the refrigerator. This allows the flavors to meld together and saves time during cooking.
Crispy Edges: For extra crispy edges, lightly press down on the calas with a spatula while they are cooking.
Gluten-Free Option: To make these calas gluten-free, substitute all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or another binding agent for the best results.
Herb Infusion: Experiment with adding fresh herbs like cilantro or parsley to the batter for a more complex flavor profile. Finely chop the herbs before incorporating them into the mixture.

Serving & Storage Suggestions

Serve these corn and rice calas immediately while they’re hot and crispy. They make a wonderful side dish for breakfast, brunch, lunch or dinner. They can be served with a dollop of sour cream or Greek yogurt, a drizzle of hot sauce, or a sprinkle of fresh cilantro.

Leftover calas can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also reheat them in a skillet over medium heat, flipping occasionally, until crispy. Reheating in the microwave is not recommended, as they will lose their crispiness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	343 kcal	17%
Total Fat	10 g	13%
Saturated Fat	2 g	10%
Cholesterol	106 mg	35%
Sodium	1250 mg	54%
Total Carbohydrate	55 g	20%
Dietary Fiber	3 g	12%
Sugars	1 g	2%
Protein	10 g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Cheese Calas: Add 1/2 cup of shredded cheddar cheese or Monterey Jack cheese to the batter for a cheesy twist.
Spicy Calas: Increase the amount of jalapeno pepper or add a pinch of red pepper flakes for a spicier cala.
Sweet Calas: Omit the jalapeno pepper and cayenne pepper and add 1 tablespoon of sugar or honey for a sweeter version. Consider adding a pinch of cinnamon or nutmeg for added warmth.
Vegan Calas: Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and allowed to sit for 5 minutes). Ensure you are using a plant-based milk and butter.
Herbed Calas: Add 1/4 cup of chopped fresh herbs such as cilantro, parsley, or chives to the batter for a more flavorful cala.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of fresh corn?
A: Yes, frozen corn works well in this recipe. Just be sure to thaw it completely and drain any excess moisture before adding it to the batter.

Q: Can I make these calas ahead of time?
A: The batter can be made a few hours in advance and stored in the refrigerator. However, it is best to cook the calas just before serving to ensure they are hot and crispy.

Q: How do I prevent the calas from sticking to the pan?
A: Make sure the pan is well-seasoned and the oil is hot enough before adding the batter. You can also use a non-stick skillet for easier cooking.

Q: Can I bake these calas instead of frying them?
A: While frying yields the best results for crispiness, you can try baking them. Preheat the oven to 375°F (190°C), place the calas on a greased baking sheet, and bake for 15-20 minutes, or until golden brown.

Q: What is the best way to reheat leftover calas?
A: The best way to reheat leftover calas is in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. This will help them retain their crispiness.

Final Thoughts

These Corn and Rice Calas are more than just a recipe; they’re a journey to the heart of New Orleans. The combination of creamy corn, fluffy rice, and a hint of spice creates a truly unforgettable flavor experience. I encourage you to try this recipe and bring a little bit of Louisiana into your own kitchen. Feel free to experiment with different variations and substitutions to create your own signature cala. And please, share your creations and feedback – I’d love to hear how they turned out!

Corn and Rice Calas Recipe