Jamaican Festival
Jamaica's beloved fried dough fingers — golden outside, pillowy inside, and subtly sweet from a blend of flour and fine cornmeal. Festival is the classic companion to jerk chicken and escovitch fish at roadside stalls, but eaten solo straight from the fryer, barely cooled, it holds its own as one of the island's most comforting snacks.
Ingredients
- All-purpose flour1 cup
- Fine cornmeal1/2 cup
- Sugar2 tbsp
- Vegetable oil for frying2 cups
Nutrition
Directions
- 1
Mix flour, cornmeal, sugar, and a pinch of salt in a bowl.
- 2
Add water a little at a time, mixing until a soft, slightly sticky dough forms — about 5 to 6 tablespoons of water.
- 3
Heat oil in a deep pan to 170 degrees C.
- 4
Pinch off pieces of dough and roll between your palms into finger-shaped logs, about 8 cm long.
- 5
Fry in batches for 5 to 6 minutes, turning occasionally, until deep golden on all sides. Drain and serve hot.
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