Fried dough

Fried dough

:"This article is about a particular kind of food that is known by the specific name "Fried dough." For a comprehensive overview of many different foods that are all made by frying kinds of dough, see Fried dough foods.":"Elephant ears" redirects here. For other uses, see Elephant ear.Infobox Prepared Food
name = Fried dough


caption = Fried dough
alternate_name = beaver tails
elephant ears
frying saucers
pizza frita
whale tails
buñuelos
doughboys
roadkill
country = United States, Canada
region =
creator =
course = Dessert
served = Warm
main_ingredient = Yeast dough
variations =zeppole and Multiple others
calories =
other =

Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts (though it can be made at home). "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signage. Fried dough is also known as elephant ears, whale tails, pizza frita, frying saucers , buñuelos in the case of smaller pieces, and in Rhode Island squares of pizza dough that get deep fried and covered in sugar are called doughboys; these foods are virtually identical to each other, and recognizably different from other fried dough foods such as doughnuts, beignets, or fritters.

In Canada, pieces of fried dough are sometimes called beaver tails. According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough "especially in early 19th-century places where people might camp for one night and where there was no frying pan." [] Some sources identify beaver tails as a local specialty in Ottawa [] , where they are associated especially with the city's Winterlude festival, although beaver tails can be purchased in many other Canadian cities as well. "BeaverTails" is the name (and Canadian trademark) of a chain of restaurants specializing in the item, founded in Ottawa in 1978. [cite web|url=http://www.beavertailsinc.com/en/history.html|title=BeaverTails History|publisher=BeaverTails, Inc.|accessdate=2006-12-17]

An Italian variant common in North America is "zeppole."

Preparation

Fried dough is made by deep-frying a portion of risen yeast dough. The dough acquires an irregular, bubbly appearance from being fried.

The dough may then be sprinkled with a variety of toppings, such as granulated sugar, powdered sugar, cinnamon, fruit sauce, chocolate sauce, cheese, maple syrup, whipped cream, tomato sauce, garlic butter, or a combination of more than one of these.

References

* [http://www.cooks.com/rec/doc/0,1810,154181-251195,00.html Elephant Ear Recipe] baked type.
* [http://www.cooks.com/rec/doc/0,1813,153182-251194,00.html Elephant Ear Recipe] the kind made at fairs.
* [http://web.archive.org/web/20041010114105/http://www.sptimes.com/2002/02/13/Taste/dish.shtml St. Petersburg (Florida) Times article] , Distinction between funnel cakes and elephant ears

ee also

* Fried dough foods
* Funnel cake


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