Fried dough foods


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 are popular breakfast foods in Chinese culture. They are savory and oily in taste. The texture is crispy on the outside and chewy on the inside with large cavernous holes.
**Ox-tongue pastry (牛脷酥) elliptical shaped dough that resembles an ox tongue. They are sweet in taste and the texture is chewy and fine.
**Shuangbaotai (双包胎) is a sweet fried dough food with cavernous holes in the food and a crisp outside. The are made by sticking two small pieces of dough together and frying them, causing them to separate slightly while still connected, thus resembling conjoined twins, for which the food is named.
**Jin deui is a hollow fried pastry made of glutinous rice flour that is coated with sesame seeds and filled with a sweet filling.

*Pakistan
**Jalebi
**Papad also called popadm outside of Pakistan.
**Samosa and Mitha Samosa (Sweetened Samosa)
**Pakora also known as Bhajji
**Puri friend bread
**Kichori, doughnuts filled with minced meat
**Namak pare

*India
**Jalebi.
**Vadas are made with lentils and look like ring donuts, although are not typically sweet.
**Papadum 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
**Bhatura
**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
**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.

Europe

*France
**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
**Bismarcks or Berliners, the doughnut equivalents, 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.)
*Greece
**Loukoumades - Somewhat like crisp doughnut holes, loukoumades (pronounced loo-koo-MA-thes) consist of deep-fried dough balls marinated in honey and cinnamon.
*Poland
**Pączki
*Iceland
**Kleinur
*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.
*Scotland
**Bannock - a bread the same thickness as a scone. Native Americans and particularly Métis, in western Canada and the northern Great Plains in the United States, adopted bannock in their own cuisine over the 18th and 19th centuries.
*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 sugar.
*Spain - (and also Portugal, Mexico, Chile, Argentina and Brazil)
**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."
*United Kingdom
**Fried bread - a staple of the traditonal English Breakfast, Fried Bread is quarters of white bread fried in, traditionally, bacon dripping, and served on the plate with the rest of the breakfast of eggs, bacon, sausage, black pudding, beans and tomatoes
*Bulgaria
**Tolumbichki
**Ponichki
**Pirozhki

*Hungary
**Langos
**Bundas kenyer

Middle East

*All of the Middle East
**"Luqmat al-qadi" (لقمة القاضي) (literally, judge's mouthful) a relative and etymological ancestor of the Greek Loukoumas. Also called "sfingis" (in Arabic) and "lokma" (Turkish, see below).
*Turkey
**Tulumba tatlisi - a small, twisted variety of churro which looks nothing like the typical large, un-twisted stick-like churro.
**Lokma
*Israel (Jewish)
**Sufganiyah
*Iran (Persian)
**Zulubia - same as Indian Jalebi
**Bamieh - same as Turkish Lokma
*Tunisia
**Bambaloni- originating from Sidi Bou Said, similar to an elephant ear.
**You-Yous- dense doughnut shaped pastries soaked in sugar and rosewater

Africa

*South Africa
**"Vetkoek" (literally, Fat Cake) a deep fried ball of dough, served either with a sweet or savoury filling. Fillings include, jam (Jelly), fruit preserves, cheese, minced meat, savoury or curried, or just some butter or margarine. A popular dish in the Afrikaner community and a staple food at fetes (flea market / community market). They are varied in size, from as small as a golf ball up to a large fist size. South Africans love them so much even a comedy series was created about a shop dedicated to selling Vetkoek, called "Vetkoek paleis" (Fat Cake Palace).
**"KoekSuster" (literally, Twisted / Tangled Sister) deep fried twisted sweet "candy" like deep fried dough. They look like a braided piece of dough. A KoekSuster is deep fried in oil, and then dipped in cold sweet syrup, it sucks up the syrup. It is very sweet, sometimes dripping with syrup, the dough having sucked up the syrup are very moist. Along with the Vetkoek it is one of the staple food even if it is a sweet, to be found in the Afrikaner home. This is a must at tea parties where they are served in smaller sizes than the traditional 10 cm long twist. Larger sizes are sold, but these tend to not cook properly.
**"PanneKoek" (Pancake) South African Pancakes are very thin, resembling a Roti like flat cake. They are traditionally server sweet with a mixture of sugar and cinnamon, but have in recent years become a popular dish served either sweet or savoury. It may have a filling, rolled up or no filling but sprinkled with sugar or having syrup poured over it. It is about the size of a small to medium pan. They are another of the foods that South Africans like, a favourite on cold nights. Where they are eaten rolled up, with one's hands.

North America

*United States
**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. [http://www.upi.com/NewsTrack/view.php?StoryID=20061016-011007-6248r]
**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
**Elephant ears
**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
**Beaver tails
**Toutins
*Mexico
**Buñuelo (also known as the "Mexican Fried Cookie"), essentially a round, cookie-shaped doughnut, often pan-fried rather than deep fried.

South America

*Peru
**Picarones, a sweet, ring-shaped pumpkin-based fritter; often served with a molasses syrup.

ee also

* Fried bread
* Fried dough
* Doughnut

References

*Rosana G Moriera et al, "Deep Fat Frying: Fundamentals and Applications", ISBN 0-8342-1321-4

External links

* [http://home.comcast.net/~osoono/ethnic-doughs.htm Ethnic fried doughs around the world]


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