List of fried dough foods
Many cultures have dishes made by deep frying dough of one form or another.
Asia
- China - Chinese cuisine has several fried treats, such as the matuan, typically covered in sesame seeds.
- Chinese restaurants in the U.S. sometimes serve small fried pastries similar to doughnut holes.
- Youtiao and you bing are popular breakfast foods in Beijing.
- India
- Jalebi.
- vadas are made with lentils and look like ring donuts, although are not typically sweet.
- Poppadum is made from a dough made of Urad dal (black lentils) and certain spices. When fried as a dough or with sufficient moisture, it is called poppadum. When fried dry, it is called appalam.
- Puri (food)
- Chakli (Murukku)
- Japan
- Curry bread, a curry-filled bread, dipped in panko and deep fried. It is usually pre-packaged and sold in convenience stores and bakeries.
- Sata andagi, a sweet, ball-shaped snack, similar to the doughnut, native to the Okinawa Prefecture.
- Tenkasu
- South East Asia
Kaya balls. - In Malaysia and Singapore there is a traditional ball-shaped doughnut-like snack, made with glutinous rice flour, coated with sesame seeds and stuffed - not topped - with a variety of fillings, such as ground peanuts, bean paste and kaya. There is a Malaysian machine which makes, among other things, "Kaya Balls" whose recipe and description seems to indicate pretty conclusively that they are a very doughnut-like snack (although they are ball-shaped rather than toroidal) with coconut (Kaya) being the primary flavouring ingredient and they seem to be baked rather than fried. The machine also makes "corn balls, red bean balls, blueberry balls and custard balls" (which might also be considered to be varieties of doughnut-like items) and the maker also has another machine dedicated to making elephant ears and frying saucers.
- Another well known delicacy to be found in this region, especially Malaysia is the pisang goreng, or fried banana. The banana is covered in a flour batter and then fried, giving it a crispy exterior and a sweet interior
Europe
- France
Beignets with coffee. - Beignet (and the pastry is also present in New Orleans, Louisiana, USA) - Sometimes described as a French doughnut but, as with other 'variants' of fried sweet pastry, the beignet typically has its own distinctive characteristics (shape and texture) which are sufficient in the minds of some of its devotees to object to Beignets being referred to as doughnuts.
- Germany
- Poland
- Iceland
- Italy
- Zeppole (also known as St. Joseph's Day Cakes) - a light, doughnut hole sized pastry, filled with sweet fillings.
- Chiacchiere and lattughe in Lombardy
- Cenci and Donzelle in Tuscany
- Frappe and Sfrappole in Emilia Romagna
- Bugie in Genoa and in Piedmont
- Crostoli in Venice and in Trentino
- Netherlands and Belgium
- Oliebollen - Referred to as Dutch Doughnuts (or occasionally as 'Dutch Donuts') which contain pieces of apple and/or dried fruit like raisins, and is traditionally eaten as part of new year celebrations.
- Norway
- Smultring ("lard ring"), similar to a doughnut but smaller, without glacing or filling, and flavoured with cardamom.
- Berlinerbolle ("berliner bun"), same as the German berliner.
- Sweden
- Rosette - ornate irons are dipped into batter and then dropped into hot oil. The pastry quickly separates from the iron , which is removed. The rosettes are then fried to a light brown, removed from the oil and sprinkled with powdered suar.
- Spain - (and also Portugal, Mexico, Chile, Argentina and Brazil)
Churros served with dark chocolate. - Churro - a thin cylinder of deep-fried pastry with a characteristic 'ridged' surface, due to being extruded through a star shaped hole. It is also popular in the US where it is sometimes referred to as a "Spanish Doughnut" or "Mexican Doughnut". In Spain, churros are often had for breakfast or in local fiestas, matched with thick chocolate or white coffee. They are sometimes homemade or bought frozen to fry at home, but most are bought at cafes or from fixed or ambulatory churrerías.
- Porras (thicker churros with a round section) - are often served for breakfast, especially in Madrid).
- Frutas de sartén ("pan fruits") (fried dough and other fried sweets) were popular since most homes lacked an oven to prepare other cakes.
- Malasada - a fried dough from Sao Miguel Island, Azores, Portugal which are also popular in Hawaii and in Cape Cod Massachusetts, where they are called "flippers."
- Hungary
- Langos
- Bundas kenyer
Middle East
- All of the Middle East
- Turkey
- Tulumba tatlisi - a small, twisted variety of churro which looks nothing like the typical large, un-twisted stick-like churro.
- Lokma
- Israel (Jewish)
North America
- United States
Funnel cake. - Funnel cake - A creation which is made with fried sweet pastry where the pastry dough is extruded through a funnel into a pan of hot oil and allowed to "criss-cross" in the oil until the string of dough fills the bottom of the pan in a kind of tangled spaghetti-like arrangement, which is cooked as a cake rather than an individual snack. Funnel cakes are usually associated with carnivals and fairs, much like "candy-floss" (cotton candy).
- Fried Coke - A creation made in the summer of 2006 which has proven very popular in Texas. Batter is mixed with Coca-Cola syrup and fried, after which it is topped with more Coke syrup or whipped cream, a cherry, etc.[1]
- Frybread (also known as "popovers") is a Native American fried dough which may range from bread-like to donut-like depending on the source, as many tribes use different recipes.
- Fudge Puppy is occasionally found on sale in the US at fairs and public entertainment events, and although it is often described as being based upon a Belgian waffle and looks like a hot dog roll smothered in caramel, cream, ice cream, chocolate, or fudge sauce, there is every likelihood that varieties exist which are not based upon any waffle-specific treatment and are thus essentially "long-johns" (that is, hot-dog-roll-shaped doughnuts) covered with the kinds of toppings which are more specific to Fudge Puppies (such as ice cream and fudge sauce) than to non-fudge-puppy doughnuts or waffles.
- Hushpuppies
- Bear claws
- Elephant ears
A sopaipilla. - Sopaipilla - a fried dough side dish or dessert popular among Mexican-Americans in the Southwest. Sopaipillas puff with air when fried, the finished product resembling a pillow. They are often served with honey, but may also be sprinkled with a cinnamon and sugar mixture. Sopaipillas are characteristic of New Mexican cuisine.
- Beignet
- Canada
- Mexico
- Buñuelo (also known as the "Mexican Fried Cookie"), essentially a round, cookie-shaped doughnut, often pan-fried rather than deep fried.
See also
References
- Rosana G Moriera et al, Deep Fat Frying: Fundamentals and Applications, ISBN 0-8342-1321-4