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!