Recipe courtesy of Elizabeth Beckles
Fried Bakes or Floats
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 5 min
- Inactive: 25 min
- Cook: 40 min
- Yield: 12 bakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 123
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 99 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 5 min
- Inactive: 25 min
- Cook: 40 min
- Yield: 12 bakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 123
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 99 mg
Ingredients
Directions
- Using a sieve over a large bowl, sift together flour, baking powder, sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When dough is soft, but not sticky, transfer it to a lightly floured work surface.
- Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes.
- Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more.
- Using a rolling pin, roll each dough ball into a 4-inch disk
- Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Serve with Trinidadian dal, rice, and bhaji, or your favorite stew or casserole.
