Johnny Cakes
Fried or baked savory fritters made from cornmeal and flour, often served as a side dish or snack. They are a staple across the Caribbean, with each island having its own slight variation.
🧂 Ingredients
- 1 cup Cornmeal(fine grind)
- 1 cup All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 1 tbsp Sugar
- 2 tbsp Butter or margarine(melted)
- 0.5 cup Milk or water(approximately, for dough consistency)
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
- 2
Add the melted butter or margarine and mix until well combined.
- 3
Gradually add milk or water, a little at a time, mixing until a soft, pliable dough forms. Do not overmix.
- 4
Turn the dough out onto a lightly floured surface and knead gently for about 1 minute.
- 5
Shape the dough into small, flattened rounds or oval shapes, about 1/2 inch thick.
- 6
Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until shimmering (around 350°F or 175°C).
💡 Tip: A wooden spoon dipped in the oil should sizzle. - 7
Carefully place a few Johnny cakes into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, until golden brown and puffed up.
💡 Tip: Adjust heat to maintain a consistent frying temperature. - 8
Remove the Johnny cakes with a slotted spoon and drain on paper towels. Repeat with the remaining dough.
💡 Pro Tips
- ✓The consistency of the dough is key; it should be soft but not sticky.
- ✓Ensure the oil is hot enough before frying to prevent the Johnny cakes from absorbing too much oil.
- ✓For baked Johnny cakes, place them on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until golden brown.
🔄 Variations
- Add a pinch of nutmeg or cinnamon to the dry ingredients for a hint of spice.
- Some versions include finely chopped chives or onions in the dough.
- Serve with butter, jam, or as a side to savory dishes like saltfish or stew chicken.