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. Fltatten each ball into a round disk.
Cut the dough in half and fry in fairly deep fat until they brown and puff up.
Serve with eggs and beans for breakfast. Or, you can dust them with a bit of cinnamon sugar (or powdered sugar) and seve them with coffee. Either way they are delicious. (Sugar not included in nutrition estimate)
NOTE: This recipe makes them somewhat smaller than the (1/2 a plate) size shown in the picture.
Each (1 piece) serving contains an estimated:
Cals: 105, FatCals: 41, TotFat: 5g
SatFat: 2g, PolyFat: 1g, MonoFat: 2g
Chol: 2mg, Na: 83mg, K: 81mg
TotCarbs: 15g, Fiber: 2g, Sugars: 0g
NetCarbs: 13g, Protein: 3g
We enjoyed these in a small, backstreet restaurant on Ambergris Caye, Belize. They were great with eggs, beans, and bacon. I had to go back in the kitchen and ask the little old lady to show me how they were made.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (31g)|
|Recipe Makes: 12|
|Calories from Fat: 28 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.6mg||0 %|
|Sodium 30.9mg||1 %|
|Potassium 28.4mg||1 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.5g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.