Breakfast Side ~ Johnny Cakes (Jamaican) or Fried Fritters (Cayman)

Breakfast Side ~ Johnny Cakes (Jamaican) or Fried Fritters (Caymanian) Recipe

Heritage has it that in ancient times, these dumplings were taken when going on long journeys and were originally called Journey Cakes.  The name eventually evolved to Johnny Cakes.

INGREDIENTS

Makes 10 – 12

• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 or 1 teaspoon salt
• 1/2 cup butter or margarine
• 1/2 cup cold water
• 1 cup vegetable oil for frying

METHOD

1. Sift the flour, baking powder, and salt together into a large mixing bowl. Cut in the butter or margarine until the mixture forms. Add the water a little at a time, just enough to bring the dough together with a firm consistency.
2. Keep kneading the dough with both hands to render it softer and smoother. Leave it to rest for 10-15 minutes in the refrigerator.
3. On a lightly floured surface, knead the dough well, for about five minutes.
4. Heat oil in a heavy-bottomed frying pot over medium-low heat until hot
5. Break off pieces and form the dough and roll in the palm of your hands into the size of a 1 1/2 inch circumferenced sized balls or slightly flattened biscuits, about 2 inches across.
6. Fry the Johnny Cakes, uncrowded and not touching each other, in the hot oil only, until they become golden–(Approx about 2- 3 minutes on each side)
7. Remove they Johnny cakes with and drain on paper towels to absorb the extra vegetable oil.
8. Johnnycakes are usually served for breakfast with Liver and Onions, Ackee and Saltfish, Callaloo, Bully Beef, or Ackees.