This Jamaican fried dough, known as festival, is essentially slightly sweet cornmeal fritters that are perfect alongside jerk-seasoned meats.
Jamaican Fried Dough | Festival
- Quick Glance
- 20 M
- 40 M
- Makes 12
Mix the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add just enough cold water to make a stiff dough.
Flour your hands well and knead the dough on a lightly floured surface for just a minute or so. Divide the dough into 12 portions. Roll each portion into a small cigar or sausage shape that’s somewhat tapered at the ends.
Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking (about 350°F | 176°C).
Carefully slide a few of the dumplings into the oil, being careful not to crowd the skillet. Fry, turning as necessary, until golden brown on each side, adjusting the heat if necessary, about 8 minutes total. Transfer to paper towels to drain. Repeat with the remaining fritters. Eat ’em hot. Originally published December 19, 2011.
Recipe Testers' Tips
I really enjoyed these fritters, and they were a snap to make. I needed a half cup of water to bring the dough together, and they came out crisp on the outside but dense and soft on the inside. They’re quite plain, making them a great accompaniment to strongly flavored jerk chicken — keep some sauce aside for dipping. Don’t try to use a knife and fork on them — better to use your fingers!