Crispy Cornmeal Fritters

• Recipe by Bradford Thompson

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. Bradford Thompson’s favorites are from Aunt May’s, a dirt-floored shack on Hellshire Beach near Kingston.

Ingredients

1. 2 cups all-purpose flour
2. 1/2 cup fine cornmeal
3. 2 tablespoons light brown sugar
4. 2 teaspoons baking powder
5. 1 teaspoon salt
6. 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
7. 1 cup evaporated milk
8. 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.

Make Ahead

The recipe can be prepared through Step 2 and kept at room temperature, covered, for up to 1 hour.