Easy Fry Jacks - Puffy, 30-Minute Fried Dough Recipe

Get ready to discover one of the most delightful and easy frying recipes you'll ever come across: Belizean Fry Jacks! Imagine simple, puffy fried dough made from everyday flour that you can whip up in about 30 minutes. This isn't just a snack; it's a versatile easy recipe with flour that uses just a handful of pantry staples, making it perfect for a cozy breakfast, an easy to make lunch recipes or quick easy lunch recipes when stuffed, or even a sweet fried dough treat. Whether you're a beginner in the kitchen or an experienced baker, these fry jacks are designed to be straightforward, fun, and utterly delicious. Let's get frying!

Ingredients

• All-purpose flour
• Baking powder
• Salt
• Shortening or neutral oil (for the dough)
• Water (or water + a little milk/coconut milk)
• Neutral frying oil

Directions

1. Mix the Dry Ingredients In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Give it a good whisk to ensure everything is evenly distributed. You can even sift the dry ingredients for an extra light dough.
2. Cut in the Fat Add the shortening or neutral oil to the dry ingredients. Use your fingertips or a pastry blender to rub the fat into the flour mixture until it resembles coarse crumbs or damp sand. There should be no large lumps of fat left.
3. Add Water and Form the Dough Gradually add water, a little at a time, to the flour mixture. Start by stirring with a spoon, then switch to kneading by hand. Knead just until you have a soft, smooth, and slightly springy dough. It shouldn't be sticky to the touch, nor should it be dry and crumbly. If it's too sticky, dust with a tiny bit more flour. If it's too dry, sprinkle in a little more water.
4. Rest the Dough Once your dough is formed, divide it into 8 to 12 equal-sized balls, depending on how large you want your fry jacks. Cover the dough balls with a clean kitchen towel or plastic wrap and let them rest for 15 to 30 minutes. This rest period is crucial for the gluten to relax, which helps the fry jacks puff up beautifully when fried.
5. Roll and Cut Lightly flour your work surface. Take one dough ball and roll it out with a rolling pin into an oval or circle, roughly 4-5 inches across and about ⅛ to ¼ inch thick. Use a bench scraper or a sharp knife to cut the dough into triangles or half-moons. For classic puffy pockets, leave them whole. If you prefer flatter, less-puffy versions, you can cut a small slit in the center of each piece.
6. Heat the Oil Pour neutral frying oil into a heavy-bottomed skillet or Dutch oven until it's about 1½ to 2 inches deep. Heat the oil over medium-high heat until it reaches 350–365°F. If you don't have a thermometer, you can test the oil with a tiny scrap of dough: it should bubble vigorously and rise to the surface within a few seconds without burning.
7. Fry the Fry Jacks Carefully place a few fry jack pieces into the hot oil at a time, making sure not to crowd the pan. This helps maintain the oil temperature and ensures even cooking. Fry for about 1-2 minutes per side, or until they are beautifully golden brown and fully puffed up. You'll see the edges lightly browned and no pale, raw-looking patches. Flip them once during cooking.
8. Serve Right Away Once cooked, use tongs to transfer the golden fry jacks to a plate lined with paper towels to drain any excess oil. They are truly best enjoyed hot and fresh! Now get ready to load them up savory or sweet – the choice is yours!