Festival Fried Dumplings
Slightly sweet, cylindrical fried dumplings with a crisp shell and soft interior, a common side at Carnival food booths and family cookouts. They pair especially well with grilled and fried fish.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Deep skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8
- carbs
- 32
- protein
- 3
- calories
- 210
Instructions
- 1
Put the flour, cornmeal, sugar, baking powder, and salt into a bowl. Stir them together.
- 2
Add the coconut milk and vanilla. Mix everything until you have a soft, slightly sticky dough.
- 3
Cover the dough. Let it rest for 10 minutes.
- 4
Wet your hands. Shape the dough into small elongated ovals about 3 inches long.
- 5
Heat oil in a deep skillet to 325°F.
- 6
Fry the dumplings in batches for 6-8 minutes, turning occasionally. Cook until deep golden and cooked through.
- 7
Drain the dumplings on paper towels. Serve them warm.
Chef's tips
Shape the dough into elongated ovals instead of round balls so the centers cook through evenly.
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 browns the outside before the center cooks.
- •Making the dough too wet, which causes it to soak up too much oil.
Serving suggestions
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