Johhnycakes (Fried Dumpling)

Image © Noel Cunningham

“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

Johhnycakes (Fried Dumpling)
Course: Side Dish
Cuisine: Caribbean
Servings: 14
Author: Noel Cunningham
Ingredients
  • 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
Preparation
  1. Pour oil into a medium frying pan with depth and heat over medium-high heat until oil is hot.
  2. 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.
  3. Add milk and stir until a stiff, sticky dough forms. Divide dough into about fourteen 2-oz. pieces and roughly shape into balls.
  4. Working in batches, fry until puffed and golden brown, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain. Enjoy!
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Noel Cunningham

Contributor

Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.