Crispy Cornmeal Fritters
From choclytcandy 15 years ago
- 3 minutes to make
- Serves 6
Http://www.foodandwine.com. 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. Read more Bradford Thompson’s favorites are from Aunt May’s, a dirt-floored shack on Hellshire Beach near Kingston. See less
Ingredients
- 2 cups all-purpose flour shopping list
- 1/2 cup fine cornmeal shopping list
- 2 tablespoons light brown sugar shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
- 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes shopping list
- 1 cup evaporated milk shopping list
- 1 quart vegetable oil, for frying shopping list
How to make it
- 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.
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