Best 2 Jamaican Fried Dough Festival Recipes
**Jamaican Fried Dough Festival: A Culinary Delight**
Embark on a tantalizing culinary journey to the vibrant streets of Jamaica and discover the delectable treat known as fried dough festival. These golden-brown morsels, also affectionately called "festivals," are a staple in Jamaican cuisine, capturing the essence of the island's rich heritage and culinary traditions. Immerse yourself in the symphony of flavors as you bite into the crispy exterior, yielding to a soft and fluffy interior that dances on your palate. Whether enjoyed as a savory snack, an accompaniment to hearty stews, or simply relished on their own, Jamaican fried dough festivals promise an unforgettable gastronomic experience. Explore our curated collection of recipes, each offering unique variations on this beloved dish, and elevate your culinary adventures to new heights.
JAMAICAN FRIED DOUGH FESTIVAL RECIPE - (4.2/5)
Provided by รก-25087
Number Of Ingredients 7
Steps:
- To make this festival recipe, mix the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add just enough cold water to make a stiff dough. Flour your hands well and knead the dough on a lightly floured surface for just a minute or so. Divide the dough into 12 portions. Roll each portion into a small cigar or sausage shape that's somewhat tapered at the ends. Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking. Carefully slide a few of the dumplings into the oil and fry, turning as necessary, until golden brown on each side, adjusting the heat if necessary, about 8 minutes total. Transfer to paper towels to drain. Repeat with the remaining fritters. Eat 'em hot.
FESTIVAL
According to Helen Willinsky, author of "Jerk From Jamaica: Barbecue Caribbean Style" (Ten Speed Press, 2007), festival is a relatively new entry into the Jamaican culinary canon, "but it is already a must." A cousin of cornbread and hush puppies, festival is a fluffy yet crisp cornmeal-based fritter that is often seasoned with nutmeg or vanilla, then shaped into "fingers" or long buns and fried. (To make them vegan, substitute an equal quantity of full-fat coconut milk or the whole milk.) A touch of nutmeg adds warmth, and salt balances and enhances the sweetness of the corn. Serve festival with jerk chicken, ribs or fish.
Provided by Daniela Galarza
Categories dinner, finger foods, appetizer, side dish
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees. Line a sheet tray with paper towels and set aside.
- In a large bowl, whisk together flour, cornmeal, sugar, salt, baking soda and nutmeg. With a wooden spoon or your hands, mix in just enough milk to create a soft dough, about the same texture of Play-Doh. (The amount you need will depend on the humidity of your kitchen, and the amount of moisture in your flour and cornmeal.)
- In a Dutch oven or large pot, heat oil to 365 degrees. While oil heats, using a bench scraper or butter knife, divide dough into 10 pieces. Roll each between your hands or on your counter into cylinders about 3 to 4 inches long and 1 inch thick. (Avoid overworking the dough or the festival may be tough.)
- Fry 4 or 5 festival at a time, flipping them after 1 minute, until golden brown on the outside, about 2 minutes total. (Oil temperature will lower once you add festival; they fry best around 330 to 340 degrees. If festival appear to be browning too quickly, lower your burner.) Using a wire spider or slotted spoon, remove festival from oil and transfer to paper towel-lined baking sheet. Cut into one to ensure the inside is cooked all the way through; it should not look wet. If it is not fully cooked, cook each fritter 30 seconds to 1 minute longer. Transfer to oven to keep warm. Fry remaining festival. Serve hot.
Tips:
- Use ripe plantains: Look for plantains that are mostly black with a few yellow spots. They should be firm to the touch but not hard.
- Soak the plantains in water: This helps to remove the starch and makes the plantains less bitter.
- Boil the plantains until they are tender: You can check this by piercing them with a fork. They should be soft all the way through.
- Mash the plantains until they are smooth: You can use a potato masher or a fork.
- Add the flour and other ingredients gradually: This will help to prevent the dough from becoming too sticky or too dry.
- Knead the dough until it is smooth and elastic: This will take about 5 minutes.
- Let the dough rest for 30 minutes: This will allow the gluten in the flour to relax and make the dough easier to work with.
- Shape the dough into balls: Each ball should be about the size of a golf ball.
- Fry the dough balls in hot oil: Fry them until they are golden brown and crispy.
- Drain the dough balls on paper towels: This will help to remove any excess oil.
- Serve the dough balls warm: They can be served alone or with your favorite dipping sauce.
Conclusion:
Jamaican fried dough is a delicious and versatile snack or side dish. It can be served with a variety of dipping sauces, or it can be used as a base for other dishes, such as sandwiches or tacos. With a little practice, you can easily make Jamaican fried dough at home. So next time you're looking for a tasty treat, give this recipe a try!
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