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Fried Bannock |
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We are often surprised at the talents of our fishing and hunting guides. Though we knew that the guys often made bannock for themselves for an evening snack, we had no idea of the quality of
the snack until finally, this year, Tommy Brightnose was kind enough to share some with the kitchen staff. Of course, he didn’t use measurements, but after consulting with Caroline Caribou, we came up with a very good rendition - which also passed Tommy’s taste test.
- 4 cups flour
- 4 tsp. sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 ½ cups water, plus 1 tbsp.
- vegetable oil for frying
- sugar or icing sugar
- In a large bowl, combine flour, sugar, baking powder and salt. Add water and mix by hand until just combined. Let sit, covered, for at least 1 hour.
- Pat the dough out to 1/2" thickness. Cut into doughnut-sized squares. Cut 2 slits int he middle of each bannock. (This is to allow them to cook more efficiently.)
- Heat 1/2" vegetable oil in a heavy frying pan, (Or use a deep-fryer) Fry bannocks until golden, about 1 minute per side, turning once. Remove from oil with a slotted spoon. Drain on a rack or paper towel.
- Sprinkle with sugar or icing sugar while warm. Must be eaten when fresh!
Makes about 2 dozen bannock.
Did you enjoy this recipe?
It can be found in our book, Black
Currants & Carribou, pg. 35.
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