Prep 10 mins
Cook 4 mins
These are generally served with jerk chicken or pork. The dough can also be braided. From the Barbecue Bible.
- 2 cups unbleached all-purpose flour
- 1⁄4 cup cornmeal
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 5 tablespoons unsalted butter, chilled
- 3⁄4 cup evaporated milk (or more)
- 2 cups oil (for frying)
- Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
- Cut in butter until mixture feels crumbly, like sand. You can also mix the ingredients in a food processor.
- Add just enough evaporated milk to make a stiff but pliable dough. Stir just enough to mix.
- Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick. There should be about 24.
- Heat oil in a deep fryer or large, deep skillet over medium-high heat.
- When oil has reached 350°, gently lower the festivals into the oil. Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
- Drain on paper towels and serve hot.
I was looking for a festival recipe and here it is under 'fry bread'. I use a little more proportion of corn meal to the flour, and I make them a little shorter and a little thicker, but everything else is the same. Yumm!