Caribbean Johnny Cakes Recipe
Crispy on the outside, soft and tender on the inside this Caribbean Johnny Cakes Recipe won't disappoint! This no-yeast bread is a snap to make even for a beginners. The are perfect to eat just as is or fill them like a sandwich or dip them in your favorite soup or stew.
Servings: 12 cakes
Calories: 268kcal
Ingredients
- 3 cups all-purpose flour (plus more for dusting)
- 3 tbsp sugar
- 2 tbsp baking powder
- 1 tsp salt
- ½ cup vegetable shortening
- 1 cup warm milk
- 1 liter vegetable oil (for frying)
Instructions
- Add 3 cups of flour, 3 tbsp sugar, 2 tbsp baking powder and 1 tsp of salt to a large bowl. Mix well.
- Cube 1/2 cup of vegetable shortening and add it to the bowl. Use your hands to pinch and blend the vegetable shortening into the flour mixture to create a fine meal texture.
- Make a shallow well in the center of the flour mixture and pour in the warmed milk.
- Use a spoon or your hands to mix the blend the milk into the flour. The dough will be sticky.
- Lightly flour your counter and knead the dough until the dough is no longer sticky and becomes smoother. Place the dough in back in the bowl and cover. Let it rest in a warm place to rise for about an hour.
- Tear or cut a roughly a quarter cup of dough off from the large dough ball. Use you hands to flatten the dough in to a disk and then fold the edges under to form a smooth ball. Repeat with the remaining dough.
- Once the dough is rested ounce again lightly flour your counter. Place on of the smaller dough balls on the floured counter and roll out with a floured rolling pin to form 1/2" thick rounds.
- Heat the vegetable oil to 350°F then dip half of one of the flattened patties into the oil gently dropping it away from you into the oil. Fry until the bottom is golden brown and then use tongs to gently flip the cake away from you. Fry the other side until it is also golden brown.
- Remove the fried Johnny Cake from the oil with tongs and place on a plate lined with paper towels. Repeat with the remaining flattened patties. You can fry more than one at a time just be sure not to crowd them so you have room for them to be flipped.
Notes
Storage:
Store in a tightly sealed container once cooled for up to 5 days. Freeze for up to one month.
Powdered Milk can be used instead of liquid milk. To do so use 2 tbsp of powdered milk and one cup of warm water.
Adjust the sweetness of the bread by adding more or less sugar.
Nutrition
Serving: 1cake | Calories: 268kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 415mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 33IU | Calcium: 147mg | Iron: 2mg