Festival (Jamaican Fried Cornmeal Dumplings)

Instructions

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1. 1 In a large mixing bowl, whisk together flour, cornmeal, brown sugar, baking powder, and salt.
2. 2 Add melted butter and vanilla, if using, along with 2 1/2 cups (590ml) water. Mix with a clean hand until a firm yet elastic dough ball is formed that is neither wet nor sticky; add additional water, 1 tablespoon (15ml) at a time, if needed. Wrap dough ball in plastic wrap and let rest for 10 minutes.
3. 3 Transfer dough to a work surface and divide into eighteen 4-ounce pieces for large festival or twenty-four 3-ounce pieces for smaller festival.
4. 4 Lightly flour works surface and hands. Working with one dough piece at a time, roll each dough piece into the shape of a long, fat cigar (about 6 to 8 inches long), dusting surfaces and hands with flour as needed.
5. 5 Set an oven to keep warm or its lowest setting. In a large Dutch oven or flat-bottomed wok, heat oil over medium-high heat until it registers 350°F (175°C) on an instant-read thermometer. Working in batches of about 3 at a time to avoid crowding oil, fry dough cigars until golden on first side, about 2 minutes. Turn festival and fry until second side is golden, about 2 minutes longer.
6. 6 Transfer to a paper-towel-lined platter; transfer platter to oven to keep festival warm. Repeat with remaining dough cigars. Serve festival with jerk pork, pan chicken, fried fish, and other savory dishes.