I first had a taste of these crispy fried dumplings called festival at my Mother-in-law’s home and was instantly hooked. There’s something about deep fried dough – any deep fried dough that is simply amazing and addictive. This was no different, the cornmeal in the dough gives the outside a nice crunch and gives way to a slightly heavy, lightly sweetened center. I’ve served the Jamaican festival with ackee and saltfish but this goes nicely with jerk also.
1 cup flour
½ cup fine cornmeal
1 ½ tsp baking powder
2 tbsp sugar
¼ tsp salt
½ cup water
Oil to fry
Mix flour, cornmeal, baking powder, sugar, salt and water in a bowl to form a dough. Cut into 12 equal pieces and roll between your palms to form a log. In a heavy bottom pot add oil about 1 inch deep. When oil is hot, drop the dough into pan and fry until golden brown; serve warm.
Almost 1 AM and just made some of these. Used Silk Coconut Milk instead of water. These things are damn delicious! They puffed a little bigger than i thought they would looking like fat fingers. Gonna keep these on a short list to easily make and for snacks.
That’s great to hear Henry. I’m sure the coconut milk gave it a great flavor!
I use Coconut Milk too and it definitely maximizes the flavor!!
I will have to try that also. Thanks Ava.