Jamaican Fried Dough | Festival
They’re also known as Jamaican fried dumplings, fried dough, cornbread fritters, or fried cornbread. In Jamaica, they’re simply known as festival. They’re best eaten right after it’s made, while still hot.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour, plus more for the work surface
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 to 1 cup cold water
- Oil for frying
Instructions
- Mix the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add 3/4 cup water and mix the dough. You should have a stiff dough. If the dough is dry, continue adding water, 1 tablespoon at a time just until the dough comes together stiffly.
- 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. Move them to paper towels to drain. Repeat with the remaining fritters. Eat 'em hot.
Nutrition
Serving: 1fritter | Calories: 134kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 133mg | Fiber: 2g | Sugar: 1g