Fry Jacks
These Belizean breakfast pastries are made from a simple dough that puffs dramatically in hot oil, creating a crisp exterior and a soft, airy center. They are commonly served warm with eggs, beans, cheese, or jam.
Prep
20m
Cook
15m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gAll-Purpose Flour
- 12gBaking Powder
- 6gSalt
- 260mlWater (lukewarm)
- 450mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 02
Pour in the lukewarm water and mix until a soft dough forms. Knead briefly until smooth.
- 03
Cover the dough and let it rest for about 10 minutes so it relaxes and is easier to roll.
- 04
Divide the dough into equal pieces, roll each piece into a thin round, and cut each round into triangles.
- 05
Heat the vegetable oil in a deep pan to 175°C (347°F).
- 06
Fry the dough pieces in batches, spooning hot oil over the tops so they puff, and turn once until both sides are golden.
- 07
Drain on a rack or paper-lined tray and serve warm.
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