Calas are Louisiana rice fritters traditionally made with leftover cooked rice and sold by street vendors.
The fritters combine fermented or cooked rice with flour, sugar, eggs, and yeast or another leavening agent. The mixture is shaped into small portions and fried, producing a crisp exterior and soft interior. They are commonly associated with New Orleans Creole cooking.
Calas were especially connected with African American women vendors who sold them in the streets and near markets. The dish reflects the practical use of leftover rice, an important crop and staple in Louisiana cooking.
Calas are often mistaken for beignets because both are fried New Orleans pastries. Beignets are yeast-raised dough squares, while calas are rice-based fritters. Their popularity declined during the twentieth century, but culinary historians and traditional cooks helped preserve the recipe.