Festival
(Jamaican Cornmeal Fritters)
Frequently served with spicy meat dishes (like jerk) and fried Escoveitch fish, legend has it that eating these delicious, slightly sweet, crispy fritters is so heavenly that it’s like having a festival in your mouth! The slight sweetness of Festival offsets the spiciness of the food. Divine!
Everyone has their own special Festival recipe – some are savory, some are sweeter and make a wonderful dessert when sprinkled with a little powdered sugar. And, even though they are deep-fried, they don’t retain much of the oil. Some cooks shape them like small oval fritters and others shape them more like long, slightly twisted, slender cigars.
We have two slightly different recipes – the first one is more on the savory side and the second one is a bit sweeter if you want to use it as a dessert. No matter which one you try, you will be delighted!
FESTIVAL #1
(Makes about 1 to 2 dozen, depending how you shape them)
Ingredients:
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 egg, beaten
½ teaspoon salt
1 tablespoon softened butter
1/2 to 1 cup cold water (do not add all at once)
1 cup vegetable or corn oil (for frying)
INSTRUCTIONS:
1. In a bowl, combine all of the ingredients except the water and oil.
2. Add the water to the mixture a little at a time (you may need less than one cup) until you have a manageable somewhat-firm dough – not too soft or sticky. Cover the dough with plastic wrap and let it rest for 15 to 20 minutes.
3. In a medium saucepan, heat oil to 350°-375°F.
4. Using well-oiled hands, roll 1-or-2-tablespoon-sized pieces of the dough into a small ball. Still using your hands, roll each out about 3 inches long, then flatten them slightly (and add a twist if you like). You can also shape them into elongated ovals like hush puppies. If the dough sticks to your hands, just peel it off. Don’t worry at all about how you shape them; it’s the taste that matters!
5. Drop 3 or 4 fritters at a time into the hot oil and fry until golden brown, about 2 minutes per side. Adjust the heat of the oil, if necessary, to maintain at least 350°F.
6. Using a slotted spoon, transfer the fritters to paper towels to drain.
Enjoy immediately!
FESTIVAL #2
(Makes about 1 to 2 dozen, depending how you shape them)
INGREDIENTS:
½ cup (1 stick) salted butter
1 ½ cups all-purpose flour
¾ cup cornmeal
3 ounces baking powder
½ teaspoon cinnamon
1 ½ teaspoons salt
½ cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole milk
Powdered sugar for sprinkling
INSTRUCTIONS:
1. In a mixing bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and sugar.
2. Blend the butter into the dry ingredients until well incorporated.
3. In a separate bowl, combine the milk and extracts.
4. Add the milk mixture a bit at a time to the dry ingredients and butter, mixing until a stiff batter forms.
5. In a medium saucepan, heat oil to 350°-375°F.
6. Form pieces of the batter into balls and then into elongated ovals like hush puppies.
7. Drop 3 or 4 fritters at a time into the hot oil and fry until golden brown, about 2 minutes per side. Adjust the heat of the oil, if necessary, to maintain at least 350°F.
8. Using a slotted spoon, transfer the fritters to paper towels to drain.
9. After they are cooled, sprinkle powdered sugar on top to serve.
Enjoy immediately!
