These mild fritters are great with Jerk Pork or any spicy grilled meat. Make them with parsley, or substitute another tender herb depending on the recipe you're serving them alongside. From Clare Ferguson's Street Food.

1 1/3 cups flour
1/2 cup nonfat powdered milk
1 tsp. baking powder
1/2 tsp. salt
1/4 cup finely chopped parsley (or another tender herb)
3/4 cup. water
corn oil, for frying sed thinly-sliced boneless pork chops) patted dry

Heat a few inches of oil in a saucepan to 360, or until a cube of bread browns in 40 seconds. If it burns up too quickly, reduce heat and wait a few moments, then test again. If it's slow, let it heat up a bit more, or increase the heat just a hair and test again in a few moments.

mix up dry ingredients, then stir in water. Shape dumplings into balls using two teaspoons, then drop them into oil. Deep-fry until crispy outside and fluffy inside. Drain on crumpled paper towels.