Recipe by: Lene Whitfied
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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June 1, 2026
A light, golden fried bread—crisp on the outside, tender inside, and made to be torn, dipped, and shared.
Fry Jacks are a beloved staple in Belize—simple dough transformed into something warm, airy, and deeply satisfying. Traditionally served at breakfast, they’re just as at home alongside stewed chicken and rice and beans, or drizzled with honey for something sweet. Once you make them, you’ll understand why they show up at so many tables.
In a large bowl, mix together the flour (2 cups), sugar (1 Tbsp), baking powder (2 tsp), and salt (½–¾ tsp). Add the butter (2 Tbsp), working it into the flour until the mixture is crumbly. Stir in the milk (¾ cup) and knead gently for about 30 seconds to 1 minute, just until a soft dough forms.
Divide the dough into 6–7 equal pieces. Set aside and let rest for about 10 minutes.
Place each piece of dough on a heavily floured surface and roll into a circle. Cut each circle in half, then cut a small slit into each half.
In a large saucepan, pour in enough oil to reach at least 3 inches deep. Heat over medium heat until the oil reaches 350°F.
Carefully place the dough into the hot oil. Fry until golden brown, about 3–5 minutes depending on size, turning as needed. Remove with a slotted spoon and drain on paper towels.
Allow to cool slightly before serving.
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