Fry bakes are a staple way for many Grenadians to start the day. This light fried flour pastry and can be served with any number of sides, popular choices include but are not limited to; saltfish souse, New Zealand Cheddar cheese (my favourite :)), smoked herring, fried sausage, corned beef to name a few. Note that they can be made so that there is an air pocket in the center so that they can be stuffed, or a little bit more dense. This version is denser.
Now let’s get down to business;
2 cups flour
2 tsp baking powder
1 tablespoon vegetable shortening
1 tablespoon margarine or butter
1 tsp brown sugar, 3/4 tsp salt
Water, about 3/4 cup
Oil (for frying)
Serving: Makes 8-10 fried bakes (depending on size and how long you have let the flour rest).
1. In a large bowl, add flour, salt, sugar and baking powder. Dice in shortening and margarine. Mix well, breaking up crumbs.
2. While gradually adding water, knead to make a soft, smooth dough.
3. Form into a large ball and cover with a wet paper towel. Let it rest for about 15-30 minutes.
4. Divide dough into small balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin.
5. Pour oil into a frying pan on medium heat.
6. Working in batches, fry the dough, turning once, until golden brown, about 2-3 minutes per side.Using a slotted spoon, transfer the bakes to a paper towel-lined plate to remove excess oil.
Tip: For lighter puffier ‘floats’;swap out the margarine and shortening and add oil instead. Also when kneading the dough, opt for a softer, stickier texture. For frying, use a deeper frying pan. Spoon hot oil over the top of the bakes before turning. The heat will cause the bakes to rise bigger. Bon appetit!