JohnnyCakes and Festival

These Jamaican fried dumplings are traditionally called Johnny Cakes, which derived from the name journey cake. They go great with Ackee and Saltfish

2 cups All-purpose flour
1 tsp Salt
3 tsp Baking powder
3 Tbsp Butter or margarine
3/4 cup Cold water
1/2 cup Cooking oil

Sift flour, salt and baking powder in a bowl, then blend butter into dry ingredients with hands or mixer until crumbly

Add water, a little at a time, to dry ingredients until dough holds together (you may not need all the water). Sprinkle with more flour if dough is too wet.

Knead dough until smooth; do not over knead. Place in fridge for 15 minutes, and shape dough into 8 small balls (enough to fit in palm)

Heat cooking oil to medium high. Place dumplings into pan; as each side browns continually turn dumplings until all sides are brown and
dumplings are light and fluffy.

When you tap the dumplings in the pan they should sound hollow if they're done.

For Festivals, add:
1/2 cup cornmeal
2 tbsp sugar
and use 1 cup milk in place of the water.

Roll into long dumplings, about 1" by 4". Some people like bigger festivals, but this size is easy to cook through. Deep fry in hot oil, about an inch deep, until golden brown. Drain on paper towel. Especially delicious when served hot.

Adapted from , and

Johnny Cakes
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