Bacon Cheese Fry Cakes or Fry Jacks

Joe did something different and fun with our Belizean Fry Jacks or Fry Cakes. He added some ingredients to the mixture before mixing the dough and made a delightful breakfast treat.

Belizean Fry Jacks

In this video I do a remake of Fry Jacks or Fry Cakes to include more instructions and keeping everything uniformed with our theme. Fry Jacks are a simple fried bread that can be the difference between going to be hungry of being satisfied during times of recession or famine. I can be eaten with jams and jellies, peanut butter, confectioner/powdered sugar or meats and cheeses or alone. This is a very versatile meal.


Fry jacks

Ingredients:

6 cups flour (dry measure) 4 level tablespoons baking powder 1/2 cup shortening 1/2 teaspoon salt Room temperature water

Directions:

Mix flour & baking powder to incorporate the baking powder as best as possible. Sprinkle salt and mix well, then add in shortening. Using your hands, incorporate shortening into the flour mix until it feels/looks like cornmeal.

Add water, starting with a 1/4 cup at a time, so you don't run the risk of your mix getting too sticky. Add a bit more water till the flour is moistened and starts to come together. If it feels too dry, add a tablespoon of water at a time…and if it feels too tough, add a little shortening and keep kneading.

Knead till it feels smooth and elastic, and you can form little balls easily. You should get around 16 dough balls.

Let them rest for about 15 minutes in a nice warm spot.

Heat up about 2 inches of oil in a heavy bottomed pan.

Flatten dough balls into rounds, slicing in half and quarters, then carefully place in hot oil to fry up. They should puff up beautifully. After about 30 seconds, flip to brown next side for another 30 seconds, then remove. Place on a paper towel-lined plate to drain any excess oil.

Serve with Maya eggs (eggs scrambled with fried diced tomatoes, onions and peppers) or serve them simply drizzled with honey. Enjoy!

San Pedro Sun