According to legend these light Jamaican corn bread fritters got their name because eating them is fun-- like a festival.
1 cup all-purpose flour
1/2 cup cornmeal
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup water
2 teaspoons vegetable oil, plus more for frying
How to Make It
In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. Add the water and the 2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let stand at room temperature for 1 hour.
In a medium saucepan, heat 1 inch of oil to 350°. Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if necessary to maintain 350°. Serve immediately.: