North Dakota Fry Jacks

Ingredients

North Dakota Fry Jacks differ from the original Belizean Fry Jacks in terms of the fillings used. While the Belizean version typically features sweet fillings like honey or jam, the North Dakota adaptation focuses on savory options such as bison, beef, vegetables, and cheeses. This change in fillings adds a unique twist to the dish, reflecting the local flavors and culinary preferences of North Dakota. We alse have the original recipe for Fry Jack, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• Vegetable oil, for frying Vegetable oil, for frying
• Bison or beef, cooked and shredded Bison or beef, cooked and shredded
• Assorted vegetables (such as bell peppers, onions, and mushrooms), diced and sautéed Assorted vegetables (such as bell peppers, onions, and mushrooms), diced and sautéed
• Cheddar cheese, grated Cheddar cheese, grated
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
2. 2.
   Gradually add the buttermilk to the dry ingredients, mixing until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface until smooth and elastic.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   In a deep frying pan, heat vegetable oil over medium-high heat.
6. 6.
   Fry the dough circles until they puff up and turn golden brown on both sides. Remove and drain on paper towels.
7. 7.
   Once cooled slightly, carefully slice open each fried dough circle to create a pocket.
8. 8.
   Fill the pockets with cooked and shredded bison or beef, sautéed vegetables, and grated cheddar cheese.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the North Dakota Fry Jacks warm and enjoy!

Treat your ingredients with care...

• Bison or beef — Ensure the meat is cooked thoroughly before shredding and using as a filling.
• Assorted vegetables — Sauté the vegetables until they are tender but still retain some crunch for added texture in the Fry Jacks.
• Cheddar cheese — Use a sharp cheddar for a stronger flavor, or experiment with different types of cheese for unique variations.

Tips & Tricks

• For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the filling mixture.
• Experiment with different fillings such as pulled pork, grilled chicken, or even vegetarian options like black beans and corn.
• Serve the Fry Jacks with a side of salsa or sour cream for dipping.
• If you prefer a healthier alternative, you can bake the dough circles instead of frying them.
• Leftover Fry Jacks can be reheated in the oven or toaster oven for a quick and delicious snack.

Serving advice

Serve the North Dakota Fry Jacks warm, either as a standalone meal or accompanied by a fresh salad or coleslaw. They are perfect for breakfast, brunch, or as a tasty appetizer for gatherings.

Presentation advice

Arrange the Fry Jacks on a platter, showcasing their golden brown color and the delicious fillings spilling out. Garnish with fresh herbs like parsley or chives for an added touch of freshness.