I’ve been doing a great job of staying away from flour lately. You know, cutting the bagels and breads out of my diet and working on my summer body. If I make foods using flour I feed every last bite to my friends who work out way more than I do. LoL But fry bakes for breakfast – warm, airy, fried dough eaten with virtually anything, oh how I craved it! You may be familiar with these bakes eaten with crispy fried fish and copious amounts of sweet, tangy and spicy condiments sold on Trinibago beaches as the hottest Carnival sun beam down on you. To me this simple dough made of flour, baking powder, salt and water is not at all festive but rather a staple.
And it’s so easy to make, one of my good friends could whip up a batch of fry bakes in a blink of an eye. After a night of partying, a group of us would lay on air beds at her house promising to NEVER drink again. As the popping and sizzling of the dough as it hits the hot oil would command our empty stomachs to the kitchen. Eaten with salty butter, slices of cheese and a hot cup of tea, those fry bakes gave me so much life!!
Tomorrow I’ll drink my green smoothie for breakfast today I enjoy these fry bakes
– Some people don’t use any fat in their recipe. I add butter to make a moist dough, you can use vegetable shortening as well.
– I knead dough by hand all the time but this morning I used my stand mixer then finished kneading by hand.
– Fry bakes are made two ways: rolling and cutting the dough into shapes before frying or creating mini dough balls and gently rolling (the method I used).
– I fry them one at a time so they are not overcrowded in the pan.
– Let your oil heat gradually.
Makes 6 fry bakes
2 cups AP flour
2 tsp of baking powder
1 tsp of salt
2 Tbsp. of unsalted butter
¾ cups warm water
Vegetable oil for frying
Sift together flour, baking powder and salt in a mixing bowl, add the butter. Using a paddle incorporate the butter into the dry ingredients and slowly pour the water. Once the dough starts to come together transfer to a lightly floured work surface.
Knead the dough for a minute or so until smooth and let rest for 10 minutes before dividing and kneading into 6 smaller dough balls. Cover and let rest for no less than 15 minutes.
Using a rolling pin, flatten and roll the balls into disks.
In a frying pan allow 2 inches of oil to hot and one at time, fry the dough disks, turning once, until golden brown and puffed, 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate.