Festival Fried Dumplings
Jamaican festival dumplings are lightly sweet, slightly crispy fried cornmeal fritters that make the perfect side for jerk chicken or fish escovitch.
Ingredients
- 1.5 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2/3 cup cold water
- 2 cups vegetable oil (for frying)
Instructions
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1
In a large bowl, whisk together 1.5 cups all-purpose flour, 1/2 cup yellow cornmeal, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
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2
Add 1/2 tsp vanilla extract to 2/3 cup cold water, then pour into the flour mixture. Stir until a soft, slightly sticky dough forms. Add water one tablespoon at a time if needed.
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3
Turn the dough out onto a lightly floured surface and knead gently 4 to 5 times until smooth. Divide into 8 equal pieces and roll each into an oval or log shape about 4 inches long.
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4
Heat 2 cups vegetable oil (for frying) in a deep skillet over medium heat to 350 degrees F. The oil is ready when a small piece of dough sizzles immediately on contact.
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5
Fry the dumplings in batches, turning occasionally, for 4 to 5 minutes until deep golden brown all over. Do not crowd the pan.
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6
Remove with a slotted spoon and drain on paper towels. Serve warm.