This savory version of Caribbean fry bake has scallions and spicy peppers, adding a flavorful twist to the traditional recipe. Serve this scallion fry bake with your favorite fillings for breakfast or brunch.
About this Scallion Fry Bake recipe
I grew up having bakes on the weekend when my family had more time to prepare food that required extra effort. We made two styles: plain bakes that were airy and sweeter, and savory ones seasoned with a handful of scallion and black pepper. This version has more scallion and fresh Guyanese wiri wiri peppers and it gives the bake such a great flavor, but without the heat since I deseeded the peppers.
Truth be told, I never liked seeing scallions in my bake; I would pick them out and then eat the bake because I loved the scallion flavor! However, our taste buds change as we get older, and now this is one of my favorite variations of bake to prepare. The flavors are reminiscent of Korean scallion pancakes, but with a kick from the wiri wiri peppers. They are so tasty that you can enjoy them on their own with nothing else but a cup of tea.
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What is fry bake?
Fry bake is a popular fried bread in Caribbean cuisine. Every country has their own unique name for it. Some bakes are small and dense, and others are more airy. A hallmark of a good bake is a crisp golden brown exterior and soft, fluffy inside. When you cut the airy ones open, it has a pocket in the middle, perfect for filling with various sides such as stewed saltfish, sautéed vegetables, or meats, making it great for breakfast, lunch, or an in-between meal.
Ingredients
- Flour – all purpose flour or use ½ the amount of all purpose and ½ whole wheat
- Butter – adds a richness to the dough and also creates a flaky crust
- Baking powder – leavening agent that helps the bake puff up when frying
- Salt and black pepper – rounds out the flavor of the bake
- Sugar – adds just a tad bit of sweetness, but not enough that the dough is sweet
- Scallions – gives the main flavor to the bake
- Fresh spicy peppers – adds another layer of flavor without too much heat
- Water – bring the dough together with just water or milk if you prefer
Instructions
Substitutes
- You can swap out the all purpose flour for your favorite gluten free flour blend.
- Use vegan butter instead of dairy butter.
- Add other dry seasonings to the flour mixture like garlic powder or paprika
- Use minced habanero, scotch bonnets, or jalapeno. I would not use bell peppers here because they are too thick and have high water content causing them to burn quickly when frying.
Scallion and Pepper Fry Bake
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder, level
- 2 tablespoons salted butter, softened
- 1 ½ teaspoons salt
- 1 tablespoons sugar
- 1 1 /2 teaspoons black pepper
- 2 tablespoons minced hot pepper such as wiri wiri, scotch bonnet, or habanero
- ½ cup green onion, finely chopped
- ¾ cup warm water or milk
- Neutral oil for frying
Instructions
Prepare the dough
1. Combine the flour, baking powder, salt, sugar, and black pepper in a large mixing bowl.
2. Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
3. Stir in the minced hot pepper and finely chopped green onions.
Mix and knead
4. Make a well in the center of the bowl and gradually add the water to the mixture. Use a spatula to stir it together and mix until large pieces of dough forms.
5. Use your hands to squeeze the dough together and gently knead. You may need to add a bit more water or flour to achieve the right consistency. Add one teaspoon of water until the dough comes together in a ball.
Divide and rest the dough
7. Rub a little oil on a large plate. Divide the dough into eight equal portions. Tuck the dough under itself to shape it into a ball. Place each one on the plate.
8. Cover with a damp paper towel and rest for 30-40 minutes.
Fry the bakes
9. Heat a generous amount of neutral oil in a deep frying pan or skillet over medium-high heat. Or until the temperature of the oil is around 350 degrees F.
10. Flatten each dough ball into a disc about ¼ inch thick and about 3 ½ inches in diameter. You can use a rolling pin or your hands to do this step. Carefully place the flattened discs into the hot oil, frying two at a time.
11. Fry each bake for a couple of minutes on each side or until they are golden brown and puffed up. Use your spoon to gently pour some oil on top of the bake as it fries, this will help is puff.
12. Use a slotted spoon to remove the bakes from the oil and place them in a large dish lined with paper towels to absorb excess oil.
Serve
Serve the bakes warm with your favorite filling. Or enjoy by itself with tea or coffee!
Reheat and storage
Store the bake in an airtight container lined with paper towels. Reheat the bakes in the microwave for 30 seconds just until soft. Anything more will make the bake stiffen up.
Notes
- Turbinado sugar doesn't mix well in the flour because it's very coarse. I recommend using a fine grain sugar like granulated white sugar or soft brown sugar.
- I used grapeseed oil to fry the bakes. It has a high smoke point and great for deep frying.
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