Calas are fried rice fritters — soft, slightly sweet, spiced with nutmeg, and eaten hot in the morning alongside café au lait. The batter is built from cooked rice, flour, eggs, sugar, and a leavening agent, mixed until the rice breaks down just enough to bind but still leaves texture in the finished fritter. They […]

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Fijuelas are Sephardi Jewish fried pastries made from a thin, elastic dough of flour, eggs, and oil, stretched into long sheets and wound around a thin dowel or stick as they fry, pulling the dough into loose, irregular coils and ribbons that puff and crisp in the hot oil. They are removed from the dowel […]

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