Crucian Fried Johnnycake
A puffy, golden fried bread with a crisp exterior and soft, slightly chewy interior, sold from roadside stands and served at breakfast. It's a beloved everyday snack across the territory.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Deep skillet or Dutch oven
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 38
- protein
- 5
- calories
- 260
Instructions
- 1
Whisk the flour, baking powder, salt, and sugar together in a large bowl.
- 2
Slowly pour in the warm water. Stir until a soft dough forms that does not stick.
- 3
Knead the dough for about 3 minutes. Cover it and let it rest for 10 minutes.
- 4
Cut the dough into 6 pieces. Roll each piece into a flat circle about half an inch thick.
- 5
Heat oil in a deep skillet until it reaches 325°F.
- 6
Fry 2 to 3 johnnycakes at a time. Flip once and cook until puffed and deep golden, about 6-8 minutes total.
- 7
Drain the johnnycakes on paper towels. Serve them warm.
Chef's tips
Keep the oil at a steady heat so the middle cooks through. Drop in a tiny piece of dough first to test the oil temperature.
Storage
Store at room temperature in a paper bag up to 1 day.
Reheating
Reheat in a toaster oven to restore crispness.
Common mistakes to avoid
- •Heating the oil too hot, which burns the outside before the inside cooks
- •Rolling the dough too thin, which stops the bread from staying soft and fluffy inside
Serving suggestions
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