At the table with
Zachary Taylor.

THE HISTORICAL TABLE

Louisiana’s hot rice fritters reach Washington

Taylor’s years in Louisiana connected him with Creole cooking. The White House Historical Association credits him with bringing calas-tous-chauds, hot rice fritters, to the White House. Their name belongs to the street cries of New Orleans food sellers.

Cooked rice gives these fritters their soft centre; hot oil gives them their crisp shell. A little powdered sugar finishes the contrast. Our recipe makes the tradition practical with measured ingredients and a small batch, ready to serve while the centres are still warm.