Guyanese Soft Bakes
Guyanese soft bakes are fritters with crispy edges and chewy centers. Made from a handful of basic ingredients, enjoy this versatile treat as a snack, breakfast side, or as a satisfying addition to lunch.
Servings 4 (20 bakes)
Calories 644kcal
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 2 cups All Purpose flour
- 1/4 Cup brown sugar I used Demarara sugar or sugar in the raw
- 1 teaspoon grated nutmeg optional
- Pinch salt
- 1 1/4 cup water warm
- 3/4 cup sunflower oil or another oil suitable for frying
Instructions
- Add the flour, sugar, salt and nutmeg (if using) to a small mixing bowl and mix together well. Then add the warm water and mix to form a smooth soft pancake like batter. You may add a table spoon or two of water if the batter is too thick
- Heat the oil in a frying pan on medium heat. When the oil is hot, and working in batches, drop about 1 ½ to 2 tablespoons of batter into the oil to form small pancake-like shapes. Repeat to fry as many little bakes as the pan can comfortably hold.
- Cook until the bakes are golden brown (about 1 1/2 to 2 minutes) then flip and continue to cook until the other side is brown. Remove from the oil and drain on a paper towel. Repeat the cooking steps to cook the remaining batter.
- Serve hot.
Notes
Make it Gluten Free:
To make this recipe gluten free, you may swap all purpose flour for a gluten free all purpose flour, everything in the recipe remains the same.
Thickness:
When I was growing up these bakes were always thick, chewy and oily. When making it for my children I made them a bit thin and they had a nice little crunch and was less chewy and oily. To make the bakes thin, make the batter a bit runny by adding a tablespoon or two more water to the batter.
Nutrition
Calories: 644kcal | Carbohydrates: 61g | Protein: 7g | Fat: 42g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 34g | Sodium: 9mg | Potassium: 87mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 3mg