Latin Recipe of the Week: Fry Jacks

Latin Recipe of the Week: Fry Jacks
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About This Recipe 

These fritters can be eaten morning, noon or night! The recipe comes from Flavors of Belize: The Cookbook


2 cups all-purpose flour

3 teaspoons baking powder

1⁄2 teaspoon salt

1 tablespoon vegetable shortening

3⁄4 cup water

Vegetable oil for frying


Sift flour, baking powder and salt in a bowl. Cut shortening into flour. Add water, a little at a time, to make a soft, but not sticky dough. Divide dough into two rounds. Let rest for 15 to 20 minutes or more. Lightly flour counter top or cutting board. Roll dough out to about 10 to 12 inches round. Cut lengthwise into 2 to 3 inch strips and then crosswise to desired size. Heat oil and fry on each side until golden brown. Serve hot with honey, jam, sugar or refried beans and cheese.

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