List of fried dough foods

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This is a list of fried dough foods. Many cultures have dishes that are prepared by deep frying dough in many various forms. Doughnuts are a type of fried dough food that are covered separately in the Wikipedia article List of doughnut varieties. Chinese restaurants in the U.S. sometimes serve small fried pastries similar to doughnut holes.

Fried dough foods[edit]

BoortsogBoortsog.JPGCentral AsiaA fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia, being an "authentic example" of Mongolian cuisine.[citation needed] They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts.
ChiburekkiAyran+Çibörek.jpgCentral AsiaA fried turnover with a filling of ground or minced meat and onions. It is similar to the peremech of the Volga Tatars, but made with a single round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars, it is also popular with the Crimean Tatar diasporas in Turkey, Romania, Russia, and Uzbekistan. Chiburekki is also a type of deep-fried dough cake made in Tajikistan.
YoutiaoChinese fried bread.jpgChinaA popular breakfast food in Chinese culture. They are savory and oily in taste. The texture is crispy on the outside and chewy on the inside with large holes.
Ox-tongue pastryOx-tongue pastry.jpgChinaAn elliptical-shaped dough that resembles an ox tongue. They are sweet in taste and the texture is chewy and fine.
ShuangbaotaiBehuejhi.jpgChinaA sweet fried dough food with cavernous holes in the food and a crisp outside. They 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 deuiZin Dou.jpgChinaA hollow fried pastry made of glutinous rice flour that is coated with sesame seeds and filled with a sweet filling.
Ma HuaMafaimage2.jpgChinaA fried dough twist made by frying a bar of dough in peanut oil. Ma hua has a shiny and golden look.
Chakli (Murukku)A Traditional Tamil Snack Murukku.jpgIndiaA South Indian snack of savory crunchy twists made from rice and urad dal flour.[1] Murukku means twisted in the Tamil language.[2] The town of Manapparai in Tamil Nadu is particularly known for its murukku.[3] Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami.[4] Murukku are often served on special occasions within Iyer (Tamil Brahmin) families.[5]
JalebiJalebiindia.jpgIndia(Hindi: जलेबी, Urdu: جلیبی‎, Punjabi: ਜਲੇਬੀ, Telugu: జిలేబి) or Jilapi (Bengali: জিলাপী), this is a deep-fried sweet batter with rose water and saffron
KachoriCachuri2 flipped.jpgIndiaDoughnuts filled with stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Namak pareNamakpara1.JPGIndiaA crunchy savory snack of the Indian Subcontinent, they're ribbon-like strips of pastry delicately seasoned with cumin seeds, carom seeds, and caraway seeds and deep fried in pure ghee (clarified butter).
PakoraChilli Bites (Bhaji).jpgIndiaAlso called bhajji, Telugu: పకోడి, this is a deep-fried vegetable fritters in a gram flour batter
PapadumPapadsbangalore.jpgIndiaAlso called papad, papar, etc., this is a 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.
ParathaMintparatha.jpgIndiaAlso called parantha, porota, etc., this is a fried flat bread, often stuffed with vegetables, cheese, or ground meat
PuriPuri.jpgIndiaPuffed deep-fried bread, variations of which include the North Indian bhatoora (Hindi: भटूरा bhaṭūrā) and the Bengali luchi (Bengali: লুচি)
SamosaSamosachutney.jpgIndiaIncluding variants such as mitha samosa, shingara, etc., this is a deep-fried filled pastry
VadaVada 2.jpgIndiaAlso called vara, bara, etc., this is lentil cakes shaped into patties or donut shapes
Curry breadCurry-bun,curry-pan,katori-city,japan.JPGJapanA curry-filled bread, dipped in panko and deep fried. It is usually pre-packaged and sold in convenience stores and bakeries.
Sata andagiSata andagi.jpgJapanA sweet, ball-shaped snack, similar to the doughnut, native to the Okinawa Prefecture.
TenkasuTenkasu detail.jpgJapanOften produced as byproduct of Tempura cooking, because bits of fried batter are easily made while deep frying, but they are also produced at factories by deep frying trickling batter.
PetullaAlbaniaDough with yeast. Very similar to the fried dough found in US amusement parks and fairs.
MеkitziMekici and jam.JPGBulgaria(Мекици)- similar to Funnel cake
KrafnePokladnice Križevci 2008.JPGCroatia
KoblihaBerliner-Pfannkuchen.jpgCzech Republic
KlejneKlenater.jpgDenmark(Plural "Klejner")
Meat doughnutLihapiirakka.jpgFinland(Lihapiirakka)
BeignetBeignetsPowderdSugarCDM.jpgFranceThe pastry is also present in New Orleans, Louisiana as a deep-fried choux pastry covered with confectioner's sugar in the U.S. and Belgium, and sometimes described as a French doughnut; however, as with other variants of fried sweet pastry, the beignet typically has its own distinctive characteristics (shape and texture). These differences are sufficient in the minds of some of beignet devotees to object to it being considered a doughnut.
BugnesFaworki (plate).jpgFrance
Berliner or KrapfenBerliner-Pfannkuchen.jpgGermanyThe doughnut equivalents, typically do not have the typical ring shape (except for a variety in southern Germany as so-called Auszogne which have 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 US.)
SchneeballenSchneeball-gebaeck.jpegGermany"Snowballs". Dough cut into strips, formed into a ball and fried then covered in toppings; popular in Rothenburg.
MutzenmandelnGermanyDough triangles, deep fried and covered in confectioner's sugar. Originally from Southern Germany, now a common fair snack and offered by pastry stalls around Christmas throughout Germany.
HirschhörnerGermanyA dough that uses Hirschhornsalz and Pottasche as leavening agents. The dough is rolled out thin, cut into diamonds. One corner is pulled through a slit cut in the middle of each diamond. They are then deep fried, dripped off and turned over in a bowl of granulated sugar until covered. A Northern German specialty prepared on New Year's Eve.
UrrädlaGermanyA fried dough made in Upper Franconia and served sprinkled with powdered sugar. It is a specialty of Franconian Switzerland, in the area around Forchheim. Also called Braada (breite) Küchla.[6]
LoukoumadesLoukoumades.jpgGreeceSomewhat like crisp doughnut holes, loukoumades (pronounced loo-koo-MA-thes) consist of deep-fried dough balls marinated in honey and cinnamon.
KleinaKleina.jpgIceland(Plural Kleinur)
LaufabrauðLaufabrauð (cropped).jpgIcelandA traditional kind of Icelandic bread that is most often eaten in the Christmas season.[7] Originating from northern Iceland but now eaten throughout the entire country,[7] it consists of round, very thin flat cakes with a diameter of about 15 to 20 cm (6 to 8 inches), decorated with leaf-like, geometric patterns and fried briefly in hot fat or oil.[8]
ChiacchiereItalyAnd lattughe in Lombardy
CrostoliItalyOr crostui in Friuli Venezia Giulia
CenciItalyAnd Donzelle in Tuscany- Chiacchiere (also called cenci - lit. 'rags') can be served with honey on top (or powdered sugar). Donzelle are stripes of fried bread dough, usually served with ham and mozzarella.
FrappeItalyAnd Sfrappole in Emilia Romagna
StruffoliStruffoli2.JPGItalyA dessert of Neapolitan origin
ZeppoleMinizeppola.jpgItalyCommonly light-weight, deep-fried dough balls about 2 inches (5.1 cm) in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture.
CiambelleItalyThe doughnut equivalents (but they are never glazed)
BomboloniBomboloni con marmellata.jpgItalySimilar to German Krapfen, with a cream (or chocolate) filling.
Jersey wondersJerseyThese are also known as Mèrvelles
Oliebollen / SmoutebollenOliebollen.jpgNetherlands and BelgiumReferred to as "Dutch doughnuts" (or occasionally as 'Dutch Donuts') which contain pieces of apple and/or dried fruit like raisins, traditionally eaten around New Year.
NonnevotteNetherlands and Belgium(Literally "nuns' bottoms"), eaten around the Carnival season in Limburg.
SmultringMunkinpaisto.jpgNorwayLiterally "lard ring", this is similar to a doughnut but smaller, without glacing or filling, and flavoured with cardamom.
BerlinerbolleBerliner-Pfannkuchen.jpgNorwayLitarlly "Berliner bun", this is same as the German berliner.
ChruścikiPolandAlso known as faworki, this is a fried, crispy flat dough, sometimes twisted and sprinkled with confectioner's sugar.
PączkiPonczki.jpgPoland'Springy doughnuts filled with jam, often coated with granulated or powdered sugar.
MalasadaLeonard's malasadas.jpgPortugalA fried dough from Sao Miguel Island, Azores, Portugal which are also popular in Hawaii and in Cape Cod Massachusetts, where they are called "flippers".
GogoşiRomaniaRound or ring shaped, fried dough usually topped with powdered sugar or filled with fruit jam or chocolate cream.
PonchikiRussia(Пончики) or pyshki (пышки)
PirozhkiPiroshki.JPGRussia(Пирожки) or belyashi (беляши)
KhvorostFaworki (plate).jpgRussiaIn Russian Хворост, crisp pastry made out of dough shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar
BannockBannockBeremeal.jpgScotlandA 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.
ChurrosChocolate with churros.jpgSpain
PorrasSpainOften served for breakfast, especially in Madrid).
RosetteRosettes.JPGSwedenOrnate 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.
Fried breadFried bread.jpgUnited Kingdom- Is triangular (usually) quarter or half slices of white bread fried in, traditionally, bacon dripping, and served on a plate with eggs, bacon, sausage, black pudding, beans and tomatoes as part of a traditional "Full English breakfast".
FraserUnited KingdomA disc of leavened wheat flour dough shallow fried in oil. A traditional dish prepared by travelling communities, usually in a frying pan over an open fire. Frasers may be savory or sweet and can contain spices, chopped onions, garlic and tomatoes. In the 1990s frasers became a staple food of British environmental activists occupying wild sites threatened by government road building programs.
VerhunyUkraine(Вергуни) or Khvorost (хворост), literally angel wings
FalafelFalafel balls.jpgMiddle East
Luqmat al-qadiMiddle East(لقمة القاضي) literally, judge's mouthful, this is a relative and etymological ancestor of the Greek Loukoumas. Also called sfingis (in Arabic) and lokma (Turkish, see below).
SufganiyahSufganiyah.jpgIsrael (Jewish)
LatkesLatkes.jpgIsrael (Jewish)
MandaziBowl of mandazi.jpgEast AfricaA 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.
VetkoekVetkoek with mince-001.jpgSouth AfricaPronounced FET-kook, this is a fried bread dough traditional to Afrikaner and also called magwenya by the indigenous population. It is typically rolled into a ball or hot dog bun shape.
AkaraBahia acaraje.jpgWest AfricaMost popular in Nigeria is a fried dough made from ground black-eyed peas or black-eyed pea flour. Oinons, peppers, and salt to taste are added for more flavor. Typically eaten as a breakfast with "pap,"or custard locally called akamu by Igbo people. Very similar to the latin Acaraje.
Puff PuffWest AfricaAlso a Nigerian dish, is a fried sweet dough (with no glazing or frosting) made from flour, sugar, yeast, and vanilla extract, typically served as an appetizer when entertaining guest, or bought as a snack from a street vendor.
BannockInuit bannock.JPGCanadaAlso called frybread
BeaverTailsBeaver tail pastry in Ottawa (cropped).jpgCanadaPastries[9] - registered trademark, oblong shaped fried dough, like American elephant ears
ToutinsCanadaFried bits of leftover bread dough, often served with molasses.
BuñueloBuñuelos.JPGMexicoAlso known as the "Mexican Fried Cookie", this is essentially a round, cookie-shaped doughnut, often pan-fried rather than deep fried.
ChurroChocolate with churros.jpgMexicoA 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.
Funnel cakeFunnel Cake With no Toppings.jpegUnited StatesA 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, fairs, amusement parks, and seaside towns, much like cotton candy.
FrybreadFrybread.jpgUnited States(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.
HushpuppiesHushpuppies 5stack.jpgUnited StatesSavory fried dough balls made from a heavy cornmeal batter
Elephant earsFried Dough Toppings.jpgUnited StatesFairground specialty, a large, flat round fried yeast dough, often covered in fruit or sugar, also called fried bread, fried dough, beaver tails, whales tails, tiger ears, pizza frita, frying saucers, doughboys
SopaipillaSopaipilla.jpgUnited StatesA 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 Tex-Mex or New Mexican cuisine.
Fried CokeFried Coke.jpgUnited StatesA 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.[10]
FritterApple fritter.jpgUnited StatesIs any kind of food coated in batter and deep fried. Although very similar to a doughnut it differs in the fact that it requires some base ingredient beyond the dough it is cooked with.
PastelBrazilian pastel.jpgBrazilA thin pastry envelope containing minced meat, catupiry and chicken, shrimp or another filling and then deep-fried.
CoxinhaCoxinha.jpgBrazilA croquette-like food with chicken filling.
Bolinho de chuvaBrazilDeep-fried sweet dough balls
PicaronesPicaronesdessert.JPGPeruA sweet, ring-shaped pumpkin-based fritter; often served with a molasses syrup.
Paraoa ParaiNew ZealandFried wheat dough, sometimes with fermented potato (rewena) leavening.[11] Often served with butter and golden syrup.


See also[edit]


  1. ^ "Murukku history". Munchy Murukkus. Retrieved 22 August 2012. 
  2. ^ "Murukku". Culinary Encyclopedia by FutureToday Inc. Retrieved 22 August 2012. 
  3. ^ Gerald, Olympia Shilpa. "In search of Manapparai Murukku". The Hindu. The Hindu. Retrieved 22 August 2012. 
  4. ^ "Diwali Savory Recipes: Marukku". Edible Garden. Retrieved 22 August 2012. 
  5. ^ Devasahayam, Theresa. "When We Eat What We Eat: Classifying Crispy Foods in Malaysian Tamil Cuisine". Anthropology of food. OpenEdition. Retrieved 22 August 2012. 
  6. ^ Genussregion Oberfranken - Deutsch » Spezialitäten » Genussregion von A-Z
  7. ^ a b Salvör Gissurardóttir (2000). "Laufabrauð - "Leaf Bread"". Retrieved 2007-12-09. 
  8. ^ Hanneck, Maike (2004). Island-Kochbuch (in German). túrí. pp. 30–31. ISBN 9979-9641-0-3. OCLC 76585143. 
  9. ^ CANADIAN TRADE-MARK DATA: 0608414 - Canadian Trade-marks Database - Canadian Intellectual Property Office
  10. ^ Latest news, Latest News Headlines, news articles, news video, news photos -
  11. ^ Fried Bread (Paraoa Parai) recipe – All recipes Australia NZ

Further reading[edit]

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