Fry Jacks- a popular Belizean breakfast bread that can be whipped up in less than 30 mins. It sure hits the spot.
Have you heard about Yummly? Well, if you are a foodie and have not tried it out then you are missing out. Okay, don’t feel bad about it, I just recently started paying close attention and using it as a recipe search database. So far I love it!
Yummly has these unique search filters that allows anyone to look for recipes by cuisine, diet, nutrition, allergy, cook time, technique and even more. The good thing is it has over 1 million recipes and counting.
I have made it super easy for you guys to yum my recipes by adding a plug-in with a yum button. If you see a recipe that you like just click the yum button and you have it saved, ready when you want it.
Now don’t be shy about yumming my recipes, especially this one right here.
Now let’s talk about these Fry Jack’s right here, because it is a must-try for a weekend breakfast. Make it a week day breakfast – who cares?
Weekends to me are all about breakfast – I think they should be a thing of beauty – stackable, delectable, calorie laden gut buster of a meal. This one is all of those things and more. Why hold back when you are in the hole already?
Go the whole nine yards with fried beans, butter, cheese, fried eggs and honey.
Hey, did I say this was a healthy breakfast?
Okay, maybe instead of those fattening, calorie buster stuff…how about some strawberries, fresh seasoned tomatoes and honey. You get to eat your fruits and vegetables too! Now don’t say I’m not looking out for you- cause I am.
You know Fry Jacks are a Caribbean favorite, especially in Belize. I first fell in love with it when my Belizean friend made it for me and that was it, no turning back. I crave these Fry Jacks every now and then.
You know the bad thing about these…or maybe I should say good thing – it comes together fairly quickly. Guys, within 30 minutes these bad guys are ready.
I’ve been trying not to scare you with my fried food obsession, so I spaced it out for you, would really love for you to stick around because I have plenty more to share.
Enjoy!
Fry Jacks Belize
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Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ - 3/4 teaspoons salt
- 2 Tablespoons shortening/butter
- 1- tablespoon sugar optional
- ¾ cup whole milk or canned coconut milk
- Oil for deep-frying
Instructions
- In a large bowl mix together the flour, sugar, baking powder and salt. Add shortening.
- Then make a well then add milk, knead dough for about 30 seconds to 1 minute to form soft dough.
- Divide dough into 6-7 equal pieces. Set aside for about 10 mins.
- Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
- Divide the circles in half and then place a slit on dough.
- In a large, saucepan pour vegetable oil, until it is at least 3 inches and place on medium heat until oil is 350 degrees.
- Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool
- Serve warm with honey, butter, cheese and refried beans.
Nutrition Information:
Vonda Bitikofer says
Can you make these in the air fryer?
Imma says
Hi Vonda. Sorry I haven’t tried making these in an air fryer yet.
Cindy Leween says
Can you make these a head and freeze them?
ImmaculateBites says
ChatGPT
Hi Cindy!
Absolutely! You can definitely make Belizean fry jacks ahead of time and freeze them for later use. After preparing and cooking the fry jacks, allow them to cool completely at room temperature. Then, freeze them in a single layer on a baking sheet to prevent sticking. Once they’re solid, transfer them to airtight freezer bags or containers for storage.
They can be kept in the freezer for several months. When you’re ready to enjoy them, reheat the fry jacks straight from the freezer. Baking them in an oven or toaster oven until heated through and crispy is an effective method. Alternatively, you can refry them briefly for extra crispness. This approach lets you enjoy your fry jacks at a later date without much loss in their quality or texture.
Margaret King-Bolar says
Can I make this with coconut flour?
Imma says
I have never tried it. Coconut flour is very thirsty, and absorbs much more liquid than all-purpose flour. It also doesn’t stick together very well without egg or tapioca starch. If you want to make the recipe gluten-free, a gluten-free all-purpose flour mix would be better instead. Hope that helps.