Sides · Jamaican

Jamaican Festival (Sweet Fried Dumplings)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 17, 2026

Festival is Jamaica's answer to a slightly sweet, golden fried dumpling, crisp outside and fluffy inside. They pair perfectly with fried fish, jerk chicken, or ackee and saltfish, but honestly they are hard to stop eating on their own. This version comes together in one bowl and fries up in minutes.

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Jamaican Festival (Sweet Fried Dumplings)

Why you'll love this

  • One bowl and pantry staples, no fuss.
  • Crisp outside, soft and slightly sweet inside.
  • The perfect partner for jerk chicken or fried fish.
  • Ready start to finish in under 30 minutes.

EveryDayMeal recipe

Jamaican Festival (Sweet Fried Dumplings)

Prep
10m
Cook
15m
Total
25m
Serves
6
Level
Easy

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • about 4 cups vegetable oil, for frying

Equipment

  • Heavy-bottomed pot or deep fryer
  • Large mixing bowl
  • Whisk
  • Slotted spoon
  • Instant-read thermometer

Instructions

  1. Pour at least 3 inches of oil into a heavy-bottomed pot or deep fryer and heat over medium until it reaches 350 degrees F, which is the sweet spot for a crisp outside and cooked-through center.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until evenly combined so the sweetness and leavening are spread throughout.
  3. Add the vanilla and milk, then stir until a shaggy dough forms. Use your hands to gently gather it into a ball, being careful not to overwork it so the dumplings stay tender.
  4. Pinch off pieces and roll each into a long oval about the size of your finger, making around 12 dumplings so they cook evenly.
  5. Fry the dumplings in batches, turning them so they brown on all sides, about 4 to 6 minutes total, until deep golden and puffed. Do not crowd the pot or the oil temperature will drop.
  6. Lift out with a slotted spoon and drain on a paper-towel-lined plate. Serve warm alongside your main dish.

Tips from the kitchen

  • Use a thermometer to keep the oil steady at 350 degrees F. Too cool and the dumplings soak up grease, too hot and they brown before cooking inside.
  • Roll the dumplings evenly so they all finish at the same time.
  • Let the dough rest a couple minutes before frying to relax the gluten for a softer bite.

Estimated nutrition per serving: 230 cal · 4g protein · 34g carbs · 9g fat

Make it your own

  • Add a pinch of cinnamon or nutmeg to the dry mix for warm spice.
  • Swap the milk for coconut milk for a richer, island flavor.
  • Reduce the sugar to 3 tablespoons if you want a more savory dumpling.

Storing & make-ahead

Store cooled festivals in an airtight container in the fridge up to 3 days. Reheat in a 350 degree F oven or air fryer for a few minutes to bring back the crunch. They soften in the microwave, so skip it if you can.

Good to know

Can I make the dough ahead?
Yes, mix the dough and keep it covered in the fridge for up to a day. Let it come to room temperature before shaping and frying.
Why are my festivals greasy?
The oil was likely too cool. Keep it at 350 degrees F and let it recover between batches.
Can I bake instead of fry?
Frying gives the classic texture, but you can brush them with oil and bake at 400 degrees F until golden, though they will be denser.
What do I serve these with?
They shine next to jerk chicken, fried fish, ackee and saltfish, or curry.

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