Fried Dumplings (Jamaican Johnny Cakes)

These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.

Canola oil, for frying
4 cups all-purpose flour, unbleached
¼ cup sugar
2 Tbsp. baking powder
½ tsp. kosher salt
4 Tbsp. unsalted butter, cut into ½" cubes and chilled
¾ cup milk

Pour oil into a 6 qt Dutch oven to a depth of 2", and heat over medium-high heat until a deep-fry thermometer reads 325°F.

In a large bowl, whisk together flour, sugar, baking powder, and salt; add butter, and, using your fingers, rub into flour mixture until pea-size crumbles form. Add milk, and stir until a stiff, sticky dough forms. Divide dough into about fourteen 2 oz pieces and roughly shape into balls.

Working in batches, fry until puffed and golden brown, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain.

Makes about 14.