Slightly sweet, cornmeal-flecked fried dumplings, crisp outside and soft inside. The classic partner to fried fish and jerk at Jamaican roadside stalls.
Mix the dry ingredients
In a bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
Form the dough
Stir in the water and vanilla extract and mix until you have a smooth, slightly sticky dough, then let it rest for ten minutes.
10 minShape the dumplings
With wet hands, shape the dough into small torpedo-shaped logs about the size of your finger.
Heat the oil
Heat the oil in a deep pan to a medium frying temperature.
Fry until golden
Fry the festival dumplings in batches, turning occasionally, until deep golden brown and cooked through.
8 minDrain and serve
Lift the festival onto paper towels to drain, then serve warm alongside fried fish or jerk chicken.
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