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#218042 - 03/29/04 08:35 AM Fryjacks help!
Anonymous
Can anyone give me a good recipe for making fryjacks? They're wonderful!!

I need them.

Help me, pleeeaase!

(Also, can anyone suggest anything better to put on them than mango/orange marmalade?? I can't think of what, but I'm willing to try new things :-)

Thanks.

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#218043 - 03/29/04 10:43 PM Re: Fryjacks help!
skubakat Offline
I agree....fry jacks are great! I dipped them in syrup when I was there. They tasted like French toast! Strawberries and whipped cream would also be wonderful on them...

Try this link for some Belizean recipes...
http://www.belizenorth.com/belizean_recipes.htm

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#218044 - 03/29/04 10:43 PM Re: Fryjacks help!
Anonymous
I wish I could help you with a recipe, but I make the worst fry jacks! There are so many ladies on the island who make delicious fry jacks. The best I've had are from Romy (sp) (of Romy & Jim Novelo) near The Split. May be she will see this and help you with a recipe - no offense to any of the great fry jack makers in Caye Caulker. I saw on The Food Network that in the South (USA) people have a similar item (not beneit (sp) that they top with powder sugar or whipped cream and preserves. My favorite is eat them with sharp cheddar cheese!

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#218045 - 03/30/04 09:35 AM Re: Fryjacks help!
hjl Offline
Fry-Jacks. Belizean version of a sopapilla, these are perfect as a breakfast snack. Use the following recipe, but form the dough into an apple turnover shape (triangular) and fry in fairliy deep fat until they brown and puff up. Wonderful with honey or Gallon Jug jams.


Tortillas (flour)
2 Cups Flour
1/4 Cup Shortening
1 tsp Baking Powder (prove)
About 3/8 Cup Water
1/4 tsp Salt

Mix dry ingredients well. Cut in shortening with a fork until it disappears. Add water & knead until you have dough. (Add water, one tsp at a time, if it's too dry.) Cover & allow to rest for 10 minutes. Cut into six equal pieces and knead each piece until you can make a nice round ball. Coat the inside of a flat bottomed bowl with shortening. Flatten each ball into a round tortilla on the bottom of the bowl. (Sebastiani, our housekeeper, greases the countertop with Crisco and uses that.) Fry tortillas on a hot comal until they are slightly brown on both sides. The comal should be VERY hot, and if you cook too long, the tortillas will be tough.

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