Festivals Jamaican Fry Bread
Delight your taste buds with Festivals Jamaican Fry Bread, a golden, crispy-on-the-outside, soft-on-the-inside treat that perfectly balances sweet and savory flavors. Made with a blend of all-purpose flour, cornmeal, and a touch of sugar, this traditional Jamaican side dish boasts a subtly sweet, slightly crunchy texture that's irresistibly satisfying. Lightly flavored with vanilla and fried to perfection, these pillowy ovals are the ultimate accompaniment to spicy jerk chicken, fried fish, or your favorite dipping sauce. Quick and easy to prepare, this festival bread is a must-try for lovers of Caribbean cuisine. Whether served as a snack, side dish, or party appetizer, these fried delights are guaranteed to be a crowd-pleaser.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup cornmeal
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 3 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate small bowl, mix the milk and vanilla extract.
Gradually add the milk mixture into the dry ingredients while mixing. Stir until a dough forms. The dough should be soft but not overly sticky. If it is too sticky, sprinkle in a bit more flour; if too crumbly, add a splash of milk.
Lightly flour a clean surface and knead the dough for 2-3 minutes until smooth. Cover the dough with a clean kitchen towel and let it rest for 5 minutes.
Divide the dough into 8 equal portions. Roll each portion between your hands to form a long, slightly tapered oval shape.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil over medium heat to 350°F (175°C). Use a thermometer to maintain the temperature and ensure even frying.
Carefully place 3-4 shaped dough pieces into the hot oil (do not overcrowd the pan), and fry for about 2-3 minutes per side or until they are golden brown and puffed up.
Use a slotted spoon to transfer the fried festivals to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining dough pieces, ensuring the oil returns to the correct temperature between batches.
Serve the festivals warm as a side dish or snack. They pair exceptionally well with spicy jerk chicken, fried fish, or dipping sauces.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
