Recipes Crispy Cornmeal Fritters 5.0 (4,808) Add your rating & review 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. By Bradford Thompson Bradford Thompson Bradford Thompson is a James Beard Award-winning chef and entrepreneur based in New York. He founded full-service culinary consulting company Bellyfull Hospitality and co-owns Jules Gourmet Foods, a line of Jamaican sauces and seasonings. Bradford has appeared in The New York Times and on Food Network. Food & Wine's Editorial Guidelines Updated on February 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs Yield: 6 Ingredients 2 cups all-purpose flour ½ 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 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. 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. 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. Rate it Print