I grew up in Northern Minnesota and Indian fry bread was a staple in our house. Fry bread is one of our favorite traditional Ojibwe recipes.
I grew up in Northern Minnesota and fry bread, wild rice, wild game and fish, wild berries and other native foods were often on our menu.
I still love to make wild rice dishes and other traditional foods.
This is one of my ways of remembering this part of my history and honoring the culture and traditions of the Ojibwe people in Minnesota.
Here is the Indian Fry Bread recipe that my mother made when I was young---and still makes when we request it.We find we get the best results with a cast iron frying pan. Ours is similar to this: Lodge Pre-Seasoned Cast Iron Skillet
2 c. sifted flour
1/2 tsp. salt
4 tsp. baking powder
1/2 c. warm water or milk
Sift first three ingredients together and stir in beaten egg. Add water or milk to make soft dough. Round up on lightly floured cloth or bread board. Knead lightly. Roll or pat out 1/2 inch thick. Cut into strips about 2 x 3 inches and cut slit in center of each strip.
Drop into deep, simmering, fat. Brown on both sides. Serve hot.
1/2 teaspoon salt
1 tablespoon baking powder
3 cups of flour
1 cup warm water
Combine all of the dry ingredients in a large bowl. Add warm water in small amounts and knead until soft but not sticky. Adjust the flour or water as needed. Cover and let stand 15 to 20 minutes. Pull off large egg-sized balls of dough and flatten out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden brown.
4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Put flour in bowl, add baking powder, salt and powdered milk. Stir together.
Mix in warm water to form dough.
Cover hands in flour.
Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.
Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.
Melt shortening about an inch deep in frying pan. When hot put dough rounds in pan. Fry one side till golden brown, then turn and fry the other.
*Top with any combination of honey, berries, powdered sugar, cinnamon, etc. to make a fry bread dessert.
*Top your fry bread with traditional taco fixings like ground beef, lettuce, tomatoes, cheese etc. to serve this as an "Indian Taco".Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest
We are sharing the recipes that are part of our heritage and history. Every family has recipes that are familiar to them but may be new to others. Minnesota cooking has become more wonderfully diverse as has our population. We would love to reflect that tasty complexity on our Minnesota recipes pages. Share yours!
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