Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 1 hr
- Serves
- 6
- Revisions
- 1
Allergens
- Cereals containing gluten
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Whisk the flour, cornmeal, sugar, baking powder and salt together in a bowl.
Add the vanilla and most of the milk and bring it together into a firm, slightly stiff dough.
Add the last of the milk only if it will not come together.
Knead it in the bowl for a minute, until smooth.
Cover and leave to rest for 30 minutes.
Divide the dough into 12 pieces and roll each into a sausage about 10cm long, tapered at the ends.
Heat the oil in a deep pan to 165C - a piece of dough should sizzle steadily rather than fiercely.
Fry four at a time for 5-6 minutes, turning, until deep golden all over and firm to the touch.
Lift onto kitchen paper.
Let the oil come back up between batches.
Serve hot.
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