Jamaican festival — slightly sweet cornmeal dumplings fried golden and crisp. The classic accompaniment to jerk, fried fish and escovitch, with a fluffy centre.
Jamaican festival is a beloved fried side — slightly sweet cornmeal dumplings, crisp and golden outside, soft and fluffy within. They're the classic partner to fried fish, jerk and escovitch, balancing spicy, savoury dishes with their gentle sweetness. Once you try them hot from the pan, you'll understand the name.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 1 1/2 cups All Purpose Flour
- 1/2 cup Cornmeal
- 6 tablespoons Sugar
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 3/4 cup Milk
- For frying Oil
Video
Preparation
- Heat at least 3 inches of oil in a heavy-bottomed pot (or deep fryer) over medium heat until it reaches 350°F.
- Add the flour, cornmeal, sugar, baking powder and salt to a large bowl and stir to combine.
- Add the vanilla and milk and stir until the dough comes together, then lightly form into a ball with your hands.
- Pinch off pieces and roll into long oval shapes, making about 12 dumplings.
- Once the oil reaches 350°F, fry the dough on all sides until golden brown, about 4–6 minutes.
- Remove and drain off the excess oil, then serve.
Tips from the ZestyPlate Kitchen
- Don't overwork the dough; mix just until it comes together for tender, fluffy festivals.
- Roll them into even oval shapes so they cook through at the same rate.
- Keep the oil at a steady 350°F so they turn golden without burning before the centre cooks.
- Drain on paper towel and serve warm for the best texture.
Frequently Asked Questions
The name is thought to come from its celebratory, treat-like nature — a sweet, golden fried dumpling served at gatherings and roadside stalls.
Festival contains cornmeal and sugar, giving it a sweeter flavour and slightly different texture than plain fried dumplings (Johnny cakes).
The oil was likely too hot, browning the outside before the centre cooked. Keep it at a moderate temperature and don't make them too thick.
Classic partners are fried fish, escovitch fish, jerk chicken and ackee and saltfish. Their sweetness balances spicy, savoury dishes.
