Ingredients for Festivals Jamaican Fry Bread
- Unbleached All Purpose Flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- 1/2 cup evaporated milk
- Vegetable oil for frying
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How to Make Festivals Jamaican Fry Bread
- Whisk together 3 cups all-purpose flour, 1 cup cornmeal, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt in a large mixing bowl.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- (Optional) Combine all dry ingredients in a food processor and pulse until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup evaporated milk, mixing until a stiff but pliable dough forms. Add more milk, 1 tablespoon at a time, if needed.
- Gently stir until just combined; do not overmix.
- Pinch off 24 pieces of dough, each about the size of a walnut. Roll each piece into a long, thin rope, approximately 10 inches long and 1/4 inch thick.
- Optionally braid three ropes together for a show-stopping presentation.
- Heat about 3 inches of vegetable oil in a large, deep skillet or deep fryer to 350°F (175°C).
- Carefully add the festivals to the hot oil, working in batches to avoid overcrowding.
- Fry, turning occasionally with a slotted spoon, until golden brown and cooked through, about 2-4 minutes per side.
- Remove the festivals from the oil and drain on a wire rack or paper towel-lined plate to remove excess oil.
- Serve immediately while hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
6g
Fat
21g
Carbs
3g
