“Like sunshine in the morning, these fluffy, fried dumplings a the perfect start to your day. They’re usually served with ackee and salfish or even braised liver are similar to Jamaican festivals, with the exception of the cornmeal.” – Chef Noel Cunningham, Cuisine by Noel
(Makes about 14 servings)
Canola oil, for frying
1 1/2 cups flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 Tbsp. unsalted butter, cut into 1/2-inch cubes and chilled
1/4 cup milk
1/4 cup water
Pour oil into a medium frying pan with depth and heat over medium-high heat until oil is hot.
In a large bowl, whisk together flour, sugar, baking powder and salt; add butter and using your fingers, rub into flour mixture until pea-size crumbles form.
Add milk and stir until a stiff, sticky dough forms. Divide dough into about fourteen 2-oz. pieces and roughly shape into balls.
Working in batches, fry until puffed and golden brown, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain. Enjoy!
