"Festival" (Jamaican Cornbread Fritters)
- SERVINGS: MAKES 24 PIECES
According to legend these light Jamaican corn bread fritters got their name because eating them is fun—like a festival.
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/4 cup water
- 2 teaspoons vegetable oil, plus more for frying
- In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. Add the water and the 2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let stand at room temperature for 1 hour.
- In a medium saucepan, heat 1 inch of oil to 350°. Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if necessary to maintain 350°. Serve immediately.
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Congratulations to Mei Lin, winner of Top Chef Season 12.