19
Mar 2012
POSTED BY Brad
POSTED IN

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Fry Jacks

Fry Jacks

Breakfast in Belize is a delicious encounter. After talking with Ty, a native of Belize, he insisted we must try the fry jacks for breakfast some morning. A fried dough that puffs up and is eaten with other breakfast staples: beans, eggs, and meat.

Ingredients

  • 1 1/2 cup flour
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 pint coconut oil or cooking oil

Note

Breakfast in Belize is a delicious encounter.  After talking with Ty, a native of Belize, he insisted we must try the fry jacks for breakfast some morning.  A fried dough that puffs up and is eaten with other breakfast staples: beans, eggs, meat, and fruit.  Given that they are hollow inside, they are perfect for stuffing with eggs and meat and drizzling with Marie Sharp's Belizean Hot Sauce (available in every restaurant in Belize).  

Verdict: the fry jacks do not disappoint.  They reminded Brad and I of Indian fry bread from the Native Americans in Northern Arizona.  Although I didn't see the Belizeans eating them this way, I know they would be also be perfect with honey or jam on top.

 

Directions

Step 1 Mix together flour, salt, and baking powder.
Step 2 Add milk and stir in.
Step 3 Knead dough for 3 minutes until smooth. Cover and set aside for at least 30 minutes.
Step 4 Separate into balls (about 8) and roll out thinly into a round tortilla shape. (The thinner you roll them, the puffier they will be). Cut in half.
Step 5 Deep fry in hot oil turning once until golden brown on both sides.

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