Product Code Database
Fried dough is a food associated with outdoor food stands in carnival, amusement parks, fairs, rodeos, and seaside resort. "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 signs. Fried dough is also known as fry dough, Frybread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers (in the case of smaller pieces). These foods are virtually identical to each other and some yeast dough versions of beignet, and recognizably different from other fried dough foods such as doughnut or fritter.
In 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" (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 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, fried dough is known as languši, in Hungary as lángos, in Austrian cuisine as kiachl, in German cuisine as Knieküchle while the oliebol is eaten in the Dutch cuisine. 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. In Bulgaria, a similar dish is called mekitsa.
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.
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, nuts, or a combination of these or even served with ice cream.
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