calas

Transfer calas to a cooling rack set over a sheet tray.

Calas (Rice Fritters) With Apple, Currant and Celery Salad 2011

Once a droplet of water sizzles but doesn't spurt when it hits the oil, spoon in 3-4 calas, about ¼ cup batter for each.

Calas (Rice Fritters) With Apple, Currant and Celery Salad 2011

For his first Slow Food Fast contribution, Mr. Stryjewski shares a savory calas recipe—calas, both sweet and savory, make menu appearances at Cochon—that calls for stirring sautéed onions, garlic and scallions into the thick, pancake-like batter.

Calas (Rice Fritters) With Apple, Currant and Celery Salad 2011

In New Orleans, calas—Cajun rice fritters—are a sweet street food traditionally served with a dusting of powdered sugar.

Calas (Rice Fritters) With Apple, Currant and Celery Salad 2011

In October, calas — small bays that dot the Costa Smeralda and the small offshore islands of La Maddalena and Caprera — will be free of the pleasure craft that make otherwise idyllic settings such as Tahiti Beach on Caprera less serene in the searing heat of the summer.

The Subdued Side of Sardinia Cristina Slattery 2010

What's important, Mr. Stryjewski explained, is to keep the oil between 280 and 290 degrees so the calas gently crisp and don't become greasy.

Calas (Rice Fritters) With Apple, Currant and Celery Salad 2011

In two related stories, several French Quarter Dominatrix exhibitions were ubruptly cancelled, and the Coffee Pot restaurant said it would be unable to serve calas a signature Creole treat until more supplies arrive.

Your Right Hand Thief 2005

In two related stories, several French Quarter Dominatrix exhibitions were ubruptly cancelled, and the Coffee Pot restaurant said it would be unable to serve calas a signature Creole treat until more supplies arrive.

Archive 2005-01-01 2005

At 11: 30 a.m. on the Food Heritage Stage, Poppy Tooker, author of the "Crescent City Farmers Market Cookbook," will prepare shrimp calas with remoulade sauce.

New Orleans Saints Central 2010

If that doesn't sate your appetite for the increasingly less obscure rice fritter, Martin A. Spindel of the Hermann-Grima Historic House will prepare traditional sweet calas at the Cajun Cabin stage at

New Orleans Saints Central 2010