Slightly sweet and very moreish fried dumplings, called festival, from Jamaica, these are traditionally served with jerk meats.–Virginia Burke
LC More on Moreish
For those of us who aren’t Brits–or literate in utterances that commonly escape Brits’ mouths–the term “moreish” means, quite literally, something that’s sooooooooooo darn good, it makes you want more. ‘nuf said.
Jamaican Fried Dough | Festival
- Quick Glance
- 20 M
- 40 M
- Makes 12
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Enough cold water to make a soft dough
- Oil for frying
- 1. To make the festival recipe, mix the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add just enough cold water to make a stiff dough.
- 2. 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.
- 3. Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking. Carefully slide a few of the dumplings into the oil and 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.
Recipe Testers Reviews
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!