Recipe byThe ZestyPlate Kitchen
Slightly sweet cornmeal dumplings fried golden and crisp with a fluffy centre. The classic side for jerk, fried fish and escovitch.
Festival is the fried side that turns up next to jerk and fish across Jamaica. The cornmeal dough fries up crisp and golden on the outside while staying soft and fluffy in the middle, with just enough sweetness to balance a spicy plate. Eat one straight from the pan and the name makes sense.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 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
Nutrition (per serving)
115
kcal
3g
Protein
24g
Carbs
1g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat at least 3 inches of oil in a heavy-bottomed pot or deep fryer over medium heat until it reaches 350°F.
- Put the flour, cornmeal, sugar, baking powder and salt in a large bowl and stir together.
- Pour in the vanilla and milk and stir until the dough comes together, then bring it into a ball with your hands.
- Pinch off pieces and roll them into long ovals, making around 12 dumplings.
- When the oil hits 350°F, fry the dough on all sides until golden brown, about 4 to 6 minutes.
- Lift out, drain off the excess oil, and serve.
Tips from the ZestyPlate Kitchen
- Mix the dough just until it holds together; working it too much makes the festivals heavy.
- Shape them into even ovals so they cook through at the same rate.
- Hold the oil steady at 350°F so the outside turns golden before the centre has a chance to undercook.
- Drain on paper towel and eat them warm, when the texture is at its best.
Frequently Asked Questions
The name is thought to nod to its treat-like, celebratory feel: a sweet, golden dumpling served at gatherings and roadside stalls.
Festival has cornmeal and sugar in it, which makes it sweeter and gives a slightly different texture from plain fried dumplings, also known as Johnny cakes.
The oil was probably too hot, browning the outside before the centre caught up. Keep it moderate and don't roll them too thick.
Fried fish, escovitch, jerk chicken, ackee and saltfish; their sweetness sits well against spicy, savoury food.
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