30-Minute Pinto Bean Calas Rice Fritters
These traditional New Orleans-style rice fritters get a hearty twist with tender pinto beans mixed into fluffy rice batter. The combination of green onions, cilantro, and cumin creates a savory fritter with subtle Southwestern flavors, while hot sauce adds a gentle kick. Perfect as an appetizer for gatherings or a unique side dish that transforms leftover rice into something special. The oval-shaped fritters turn golden and crispy outside while staying soft inside, making them irresistible when served warm with your favorite dipping sauce.
Ingredients
- 2 cups cooked rice
- ¼ cup cooked Camellia Brand Pinto Beans
- 4 green onions, thinly sliced
- 2 tablespoons cilantro, chopped
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ½ cup flour
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons hot sauce
- 2 quarts oil for deep frying
Instructions
- 1
Mix together rice, pintos, green onions, and cilantro
- 2
Mix together all dry ingredients
- 3
Combine the rice mixture with the dry ingredients, mixing well
- 4
Add eggs and hot sauce and mix until you have a thick batter
- 5
Using two spoons, form calas into oval shapes and drop into the hot oil
- 6
Brown on both sides then drain thoroughly
- 7
Serve with a dipping sauce if desired
Tips
Use day-old rice for better texture as it holds together better when mixed into batter
Keep oil temperature steady around 350-375F to ensure even browning and prevent soggy fritters
Drain fritters on paper towels immediately after frying to remove excess oil
Good to Know
refrigerate up to 2 days, reheat in oven to restore crispness
batter can be made 2 hours ahead, fry just before serving
serve immediately while hot and crispy
Common Mistakes
keep oil temperature steady to avoid soggy or burnt fritters
drain thoroughly on paper towels to avoid greasy texture
don't overmix batter to prevent tough fritters
Substitutions
FAQ
Can I use different types of beans?
Yes, black beans, navy beans, or kidney beans work well as substitutes for pinto beans with similar cooking times and texture.
What if I don't have day-old rice?
Spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes to firm up before using in the batter.
How long do these keep?
Best eaten fresh, but leftovers keep refrigerated for 2 days and can be reheated in a 350F oven for 5 minutes.