“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!