The White House Historical Association connects Taylor with Louisiana calas, hot rice fritters. Our baking-powder batter uses cooked rice for the soft centre and makes a small batch to eat fresh from the pan.
The president & the table
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.
Behind this story
White House Historical Association account of Taylor and calas.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 4 · Not yet kitchen-tested
What you’ll need
Let’s make it
Loosen the rice grains with a fork. Mix flour, sugar, baking powder, cinnamon and salt in a separate bowl.
Beat eggs with milk, then combine with the rice and dry ingredients to make a thick spoonable batter.
Heat 4 cm / 1½ in of oil in a deep, heavy pan to 175°C / 350°F; leave ample space above the oil.
Lower rounded tablespoons of batter into the oil in small batches. Fry for 3–4 minutes, turning, until golden and cooked through. Drain and dust with powdered sugar.
About this home version
Baking powder replaces the slower yeast fermentation of older calas recipes.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
