Traditional Recipes

Chef Noel Cunningham Johhnycakes (Fried Dumpling)

“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!

About the author

Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.

He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.