Forget Beignets, Make Calas: New Orleans Rice Fritters | JJ Johnson | NYT Cooking
Get the FREE recipe: https://nyti.ms/4kfhK8d
The chef JJ Johnson joins us in the kitchen studio to make calas, a traditional New Orleans rice fritter reminiscent of the beignet — only lighter and fluffier, with crispy edges.
To make this recipe, you’ll need leftover rice, and overcooked rice actually works very well. In JJ’s spin on the traditional version, a bit of Creole seasoning is added for some spice.
“I believe that rice is culture,” he said. Check out the recipe to learn more about the rich and complicated history of this Louisiana treat.
——————————————
Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
14 Comments
@NYTCooking you forgot the free recipe link!
as an asian who always have rice in their fridge— HELL YEAH!!!!!!
Yummm!
My boy making “calas”.
That must be high in carbs.
🔥🔥🔥🔥🔥 love this
Never had it; guarantee it's great
Yummy can’t wait to make this at home !
With gluten free flour and rice which I always have, THIS IS A WINNER. Love me some beignets, but so not gluten free. CELIAC SUCKS
fried rice pudding like?
as an asian who always have rice in their fridge— HELL YEAH!!!!!!
I wonder if you yeasted it?
New Orleans, and Louisiana as a whole, has given the world so much great food, but rice and powdered sugar is where I gotta draw the line.
Read the history of calas.it's the history of black entrepreneurship and survival