Many cultures have dishes made by deep frying dough of one form or another. Doughnuts are a type of fried dough food that is covered separately in the list of doughnut varieties.
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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.
- South Asia
- Chakli (Murukku)
- Jalebi (Hindi: जलेबी, Urdu: جلیبی, Punjabi: ਜਲੇਬੀ) or Jilapi (Bengali: জিলাপী): deep-fried sweet batter with rose water and saffron
- Kichori: doughnuts filled with minced meat
- Namak pare
- Pakora (also called bhajji): deep-fried vegetable fritters in a gram flour batter
- Papadum (also called papad, papar, etc.): fried wafer made from a dough made of lentils (often urad dal) and spices. When fried as a dough or with sufficient moisture, it is called pappaṭam. When fried dry, it is called appalam.
- Paratha (also called parantha, porota, etc.): fried flat bread, often stuffed with vegetables, cheese, or ground meat
- Puri: puffed deep-fried bread, variations of which include the North Indian bhatoora (Hindi: भटूरा bhaṭūrā) and the Bengali luchi (Bengali: লুচি)
- Samosa (including variants such as mitha samosa, shingara, etc.): deep-fried filled pastries
- Vada (also called vara, bara, etc.): lentil cakes shaped into patties or donut shapes
- 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
Europe
- Bulgaria
- Tolumbichki (Толумбички)
- Mеkitzi (Мекици)- simiralr to Funnel cake
- Ponichki (Понички)
- Pirozhki (Пирожки)
- Buhti ()
- Savarini ()
- 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.
- Bugnes
- Germany
- Berliner or Krapfen, the doughnut equivalents, don't have the typical ring shape - except for a variety in southern Germany where so called Auszogne are produced which have a a ring shape but a skin in the middle - 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.
- Hungary
- Langos
- Bundas kenyer
- Iceland
Icelandic Kleina- Kleina (plural Kleinur)
- Laufabrauð
- Italy
- Bomboloni in Tuscany
- 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 / Smoutebollen- Referred to as Dutch Doughnuts (or occasionally as 'Dutch Donuts') which contain pieces of apple and/or dried fruit like raisins.
- 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.
- Poland
- Portugal -
- 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."
- 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.
- Spain -
- 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.
- United Kingdom
- Fried bread - a staple of the traditional 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
Middle East
- All of the Middle East
- Turkey
- Israel (Jewish)
- Iran (Persian)
- Tunisia
- Bambaloni- originating from Sidi Bou Said, similar to an elephant ear.
- You-Yous- dense doughnut shaped pastries soaked in sugar and rosewater
Africa
- East Africa
- Mandazi is a fried bread (served with no glazing or frosting) that is popular in areas around the Swahili countries of Kenya and Tanzania. Often eaten along with breakfast or tea, or as a snack by itself.
- 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.
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- 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).
- 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.
- Hushpuppies - savoury fried dough balls made from a heavy cornmeal batter
- Elephant ears - Fairground specialty, a large, flat round fried dough, often covered in fruit or sugar, also called fried bread, beaver tails, elephant ears, whales tails, tiger ears, pizza frita, frying saucers, doughboys
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- 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 - New Orleans's a deep-fried choux pastry covered with confectioner's sugar
- 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]
- DoughBoys - A common depression era food consisting of fried biscuit-sized balls of dough. Eaten with butter and sugar when available. Referenced in Grapes of Wrath by John Steinbeck. May be the origin of the slang term "DoughBoy" used to refer to a World War I US soldier.[dubious ]
- Fudge Puppy, (actually baked, not fried,) is found on sale in the US at fairs and public entertainment events, and is based upon a specially molded Belgian waffle and looks much like a corn dog on a stick, coated in chocolate fudge sauce. The treat is then covered in either peanuts or candy sprinkles and finished with whipped cream when served. Since it is baked, not fried, the Fudge Puppy retains it's freshness for 2-3 days, by virtue of the chocolate coating sealing the Belgian waffle contained within.
- Canada
- Bannock - also called frybread
- Beaver tails - oblong shaped fried dough, like American elephant ears
- Toutins - fried bits of leftover bread dough
- Mexico
- Buñuelo (also known as the "Mexican Fried Cookie"), essentially a round, cookie-shaped doughnut, often pan-fried rather than deep fried.
- 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 a "Mexican Doughnut". In Mexico, 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.
South America
- Panama
- Hojaldre or Hojaldra, a flat-shaped deep-fried dough made with enriched flour, salt and baking powder; often eaten as a breakfast side dish.
- Peru
- Picarones, a sweet, ring-shaped pumpkin-based fritter; often served with a molasses syrup.
See also
References
- Rosana G Moriera et al., Deep Fat Frying: Fundamentals and Applications, ISBN 0-8342-1321-4
External links
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