Festival (Jamaican Fried Dumplings)
These sweet Jamaican fried dumplings are crispy on the outside with a tender, slightly sweet cornmeal interior. The simple dough comes together in minutes and fries up golden in about 15 minutes total. Perfect as a side dish for jerk chicken, fried fish, or any Caribbean-inspired meal.
Equipment
- Whisk
- Deep Frying Pan
- Slotted Spoon
- Paper Towels
- Plate
Ingredients
- 2 cups All Purpose Flour
- ½ cup Cornmeal
- 3 tablespoon Sugar
- ½ teaspoon Kosher Salt Morton brand
- ¼ cup Milk
- ¼ cup Water or as needed
- Avocado Oil for frying, about 2 inches deep
Instructions
- Whisk together the flour, cornmeal, sugar, and salt in a large bowl.
- Gradually add the milk and water, mixing with your hands until the dough comes together.
- Add more water or flour as needed until dough is soft but not sticky.
- Knead gently on a lightly floured surface for 2-3 minutes until smooth.
- Pinch off small portions about 2 tablespoon each.
- Roll each portion into small logs or elongated shapes.
- Heat about 2 inches of avocado oil in a deep skillet or pot over medium heat until a small piece of dough sizzles on contact.
- Fry a few at a time, turning occasionally for even cooking, about 4-5 minutes per batch until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm alongside jerk chicken, escovitch fish, or any Jamaican dish.
Notes
Festival keeps well at room temperature for a day, but they're best eaten fresh and warm. Reheat in a 350°F oven for 5-7 minutes to restore some crispiness—avoid the microwave, which makes them soggy. The dough consistency is key: too wet and they'll absorb excess oil, too dry and they'll be dense. Adjust the sugar based on preference; some like them sweeter to contrast with spicy mains. You can prep the dough ahead and refrigerate for up to 24 hours before frying. These are traditionally served alongside heavily seasoned proteins where their mild sweetness provides balance.
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