Fry Jacks are puffed up fried dough eaten traditionally in Belize for breakfast. They are usually served with refried beans or eggs. I love fry jacks but I have never been able to achieve a good result with recipes found on the Internet. I mentioned this in passing to a Belizean friend and she was aghast at the fact that I had not mastered the art of Fry Jacks after all these years and promptly organised a lesson for me.
This is the authentic Fry Jack Recipe. It works great and the end result is a light puffed up fried dough.
This is an easy snack made from very simple ingredients. Use your favourite bread recipe to make about 1 to 2 cups of dough (depending on how much fried yum yums you desire) and roll it out on a flat surface.
Mixing Dough.
Cut the dough into strips and then leave uncovered for about 2 hours if you are in the tropics. If you are in a temperate country, leave it out for about 4 to 6 hours.
When you are ready to fry, brush the surface of the strips with egg. Now, this is the inventive and exciting part and it is up to you how you flavour your breadsticks! You could try sesame seeds, anise, basil, garlic powder, Italian herbs, etc, etc. Just use your imagination!
This is what I did:
I separated the dough strips into three batches and with batch 1, I sprinkled rosemary and salt. Batch 2 had sprinkled paprika and salt and Batch 3 had brushed egg only; once fried and drained, sifted icing sugar was added.
Heat the vegetable oil to about 400F. Fry the bread sticks in the three batches. They should puff up nicely and cook within about 2 to 3 minutes. Drain well.
Fried Bread Sticks.
These are great as a snack or as an accompaniment to a meal. Our favourite was the batch sprinkled with icing sugar…savoury sweet!
Fry Jacks are puffed up fried dough eaten traditionally in Belize for breakfast. They are usually served with refried beans or eggs. I love fry jacks but I have never been able to achieve a good result with recipes found on the Internet. I mentioned this in passing to a Belizean friend and she was aghast at the fact that I had not mastered the art of Fry Jacks after all these years and promptly organised a lesson for me.
