Regional variants
In Canadian cuisine, 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." In 1978, Pam and Grant Hooker of Ottawa, Ontario, founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beaver's tail. In Newfoundland and Labrador, Newfoundland, a province in Eastern Canada, fried dough is referred to as a "touton". A touton /ˈtaʊtən is produced by frying bread dough on a pan with butter or the leftover fat from "Pork rind, scrunchions" (fried preserved pork) and served with dark molasses, maple syrup, or corn syrup. It is traditionally made from leftover bread dough and pan-fried, as opposed to deep-fried. A smaller Italian cuisine, Italian variant common in North America is the ''zeppole.'' Similar food is found in Europe, also typically from outdoor stands in fairs. For example, in Croatian cuisine, Croatia, fried dough is known as ''languši'', in Hungarian cuisine, Hungary as lángos, in Austrian cuisine, Austria as kiachl, in German cuisine, Germany as Knieküchle while the oliebol is eaten in the Dutch cuisine, Netherlands. In north Spain is typical of Carnival season and has a spiritual connection with it, just like 'roscón' in Christmas or 'arroz con leche' in Easter. A type of soft, fried dough ball frequently coated in sugar can be found in some Chinese restaurants in New York. These dough balls are referred to by any one of a number of names, including but not necessarily limited to "sugar biscuits", "Chinese doughnuts", or the simpler "fried bread". Turkic countries in Central Asia also have a similar food called Boortsog or Pişi. In New Zealand and other areas such as Hawaii, the Māori people cook Parāoa Parai, a fry bread that is a traditional part of a Matariki feast.Preparation
Fried dough is made by deep frying, 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 (with optional grated Parmesan cheese), garlic butter, lemon juice, honey, butter, nut (fruit), nuts, or a combination of these.Gallery
See also
* Beignet * Funnel cake * Puri (food), Poori * Shelpek * Youtiao * Zeppole * List of deep fried foods * List of fried dough foodsReferences
External links