Calas are deep fried rice cakes, made with sugar, flour, eggs and rice. It was a popular breakfast food in New Orleans in the early 20th century, and has a mention in most Creole cuisine cookbooks.
According to "The Dictionary of American Food & Drink," the word Calas was first printed in 1880. Creole street vendors sold the fresh hot calas in the city's French Quarter, with the familiar cry, "Calas, bels calas tout chauds!" (Creole for "Calas, beaux calas tout chauds," in standard French) (meaning : Calas, beautiful calas, still hot").
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