Calas (food)

Calas (/kəˈlɑː/) are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried.

It is traditionally a breakfast dish, served with coffee or cafe au lait,[1] and has a mention in most Creole cuisine cookbooks.

These vendors, called "calas women", would sell their pastries in the early morning from covered baskets or bowls carried upon their heads.

[7][8] Though not widely sold, calas continued to be made at home using leftover rice, and was a typical breakfast food in early 20th-century New Orleans.

[9][11] In early recipes for calas, rice was boiled and cooled, then yeast added to make a sponge that was allowed to proof overnight.