Fried dough foods

The most popular form of fried dough food in America and Britain is the donut (British spelling: doughnut). Many other cultures have fried food dishes, some ancient, including falafel, beignets, pooris and churros.

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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.

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In Italy it is known as zeppole.

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• Chiacchiere and also lattughe in Lombardy
• Cenci and also Donzelle in Tuscany
• Frappe and also Sfrappole in Emilia Romagna
• Bugie in Genoa and in Piedmont
• Crostoli in Venice and in Trentino

In France and in New Orleans, Louisiana, USA, there is a fried pastry called a beignet which is 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.

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Spain, Mexico, Chile, Argentina and Brazil have the churro. A churro is 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. A sweet Turkish 'fluted fritter' (which seems to look similar to Churros) is called Tulumba Tatlisi. The small, twisted variety of churro looks nothing like the large, un-twisted stick-like churro.

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A contender for the title 'Mexican Doughnut' is the Bu?uelo, also known as the 'Mexican Fried Cookie' which is essentially a round, cookie-shaped doughnut, often shallow fried, rather than deep fried.

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In Spain, porras are often served for breakfast, especially in Madrid).

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A Middle Eastern and North African variety are called Sfinges or Sfingi.

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In Germany, the doughnut equivalents are called Bismarcks or Berliners and don't have the typical ring shape but instead are solid, usually filled with jam. (German doughnuts are sometimes called Berlin Doughnuts in the USA.)

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In the Netherlands, there is a type of pastry item called Oliebollen which is referred to in recipe books 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.

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Another well known Dutch fried pastry recipe refers to Poffertjes which are prepared in a similar way to Danish Aebleskivers, but the Poffertje pan has more numerous recesses.

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In the Hudson Valley (which includes the Catskill Mountains) in New York State, USA, a doughnut is sometimes called an olicook, which derives from the Dutch Oliekoeke or 'oil cake' (sometimes also called olykoecks).

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Another creation popular in the USA which is made with 'fried sweet pastry' is funnel cake where the pastry dough is extruded through a funnel into a pan of hot oil and allowed to 'criss-cross' in the oil in the pan until the string of dough produced fills the bottom of the pan in a kind of tangled random spaghetti-like arrangement which is deep fried as a plate sized 'cake' rather than being the 'individual snack' that a doughnut is. Funnel cake is a dish which is associated with carnivals and funfairs like 'candy-floss' (cotton candy).

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Other doughnut variants with different shapes are: bear claws, elephant ears, yum yums, frying saucers, taiyaki, and long johns.

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Some non-sweet fried items with different ingredients to 'wheat-flour based pastry' are referred to as doughnuts, such as vadas which are from India and are made with lentils (and look like ring donuts) and also 'potato doughnuts' which are sometimes made in the US.

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The Native American Indian Frybread is a fried dough which may may range from bread-like to donut-like depending on the source. A similar treat is found at festivals in many U.S. areas called fried dough, which is simply a doughnut-like treat made from a large lump of dough fried in oil.

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An item called a 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 or cream or ice cream or 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.

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Fried dough foods: See Also ►



 

Fried: Fried may refer to the frying of food. It may also refer to:...

Dough: Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. This step is a precursor to making of breads, pastries and cookies....

Food: Food is any substance consumed by living organisms, including liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin....




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