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"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.

slideshow Delicious, Quick Side Dishes

KEY: Entertaining, Frying, Dinner Party, Holiday Open House, Caribbean, Appetizers/starters, Breads, Rolls & Muffins, Side Dishes, Vegetarian

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  • 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

How to make this recipe

  1. 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.
  2. 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.
Contributed By Published September 1998

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