Jamaican Festivals (Cornmeal Fried Dumplings)

This is a popular Jamaican street food that is often eaten with escovitch fish. The dough is a mix of corn meal and all-purpose flour deep-fried in oil, and has a variety of spices and seasonings. The types of spices used and the measures, varies by cook.

Jamaican Festivals (Cornmeal Fried Dumplings)

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Serves: 4

Ingredients

1 ½ cups all-purpose flour
½ cup cornmeal
3 tablespoons sugar
2 teaspoons baking Powder
½ teaspoon salt
1 egg beaten (optional)
1 teaspoon vanilla
½ cup cold water, for kneading the dough
About 3 cups oil, for deep-frying the dumplings

Instructions

In a large mixing bowl, combine the all-purpose flour with the cornmeal. Add the sugar along with baking powder and salt. Mix well to combine.
Beat an egg (optional) and add the vanilla to it. Then pour in and mix well. If omitting the egg, add the vanilla directly, mixing the ingredients well together.
Start adding some water a little at a time, while you keeping mixing everything together.
As it starts to take the shape of dough, start kneading the dough till it becomes smooth. Add small amounts of water as necessary. Work it for 5 – 7 minutes until you have a well formed dough balls that’s firm dough and slightly sticky.
Cover with plastic wrap or a tea towel and allow the dough to rest for about 1/2hr
After it’s rested, divide the dough in 8 equal sized pieces and roll into a cigar shape using your hands. (They will expand in size as they start to fry.)
Heat oil in a pan over over medium flame and add the dumplings one after the other.
Allow to cook for 2 – 3 minutes, before turning them over. And cook for another 2 - 3 minutes until they take on a golden brown colour.
Drain off any excess oil on paper towels, and serve them hot with a side of your choice.