Recipe byThe ZestyPlate Kitchen
Simple golden fried dough, crisp outside and fluffy within. A much-loved breakfast staple alongside saltfish or ackee.
Fried dumplings, or Johnny cakes, are about as everyday as Jamaican cooking gets. A plain dough fries up crisp and golden outside with a soft, pillowy middle, and it slots into almost any meal. Have them at breakfast, next to saltfish, or split open and filled. Simple, quick and quietly addictive.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 3/4 cup Milk
- 1 1/2 cup Oil
Nutrition (per serving)
395
kcal
3g
Protein
21g
Carbs
34g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the flour, baking powder and salt in a large bowl and stir together. Pour in the milk and stir until combined, then bring it into a ball and knead lightly until it holds.
- Break off about 10 pieces and shape them into balls, then set aside.
- Heat enough oil in a 10-inch skillet over medium heat to fry the dumplings, until it reaches about 350°F.
- When one side has browned, flip and cook until both sides are golden, around 2 to 3 minutes each.
- Lift out and drain on paper towels or a cooling rack, then serve.
Tips from the ZestyPlate Kitchen
- Knead the dough only until it's smooth; push it too far and the dumplings turn tough.
- Fry over moderate heat so the centres cook before the outsides go too dark.
- Flatten them a little for quicker, more even cooking, or keep them round for a fluffier middle.
- Drain on paper towel and eat them warm for the best texture.
Frequently Asked Questions
Fried dumplings are plain and savoury, while festival has cornmeal and sugar for a sweeter taste. Think of these as more of an everyday bread.
They're a natural match for ackee and saltfish, callaloo, or any saucy stew. Split and fill them with cheese or eggs for breakfast.
Either the dough was overworked or the oil ran too hot. Knead lightly and fry at a moderate heat for a soft, fluffy inside.
They're at their best fresh and warm, though a spell in a warm oven brings back some of the crispness.
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