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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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These slightly sweet, crispy cornmeal fritters, called “festival,” are served all over Jamaica; supposedly, they get their name because eating them is like having a festival in your mouth. Read more . Bradford Thompson’s favorites are from Aunt May’s, a dirt-floored shack on Hellshire Beach near Kingston. Ingredients:
2 cups all-purpose flour |
1/2 cup fine cornmeal |
2 tablespoons light brown sugar |
2 teaspoons baking powder |
1 teaspoon salt |
4 tablespoons cold unsalted butter, cut into 1/2-inch cubes |
1 cup evaporated milk |
1 quart vegetable oil, for frying |
Directions:
1. In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the evaporated milk and stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute. Cover with plastic wrap and let stand at room temperature for 15 minutes.
2. On a lightly floured work surface, roll the dough into a thick rope. Cut the dough into 24 pieces and roll each piece into a 9-inch rope. Bring both ends together and twist each rope tightly.
3. In a large saucepan, heat the oil to 350°. Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes. Drain on paper towels and serve hot.
4. MAKE AHEAD
5. The recipe can be prepared through Step 2 and kept at room temperature, covered, for up to 1 hour.
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