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In Seville and Granada, honey-fried buñuelos covered in honey were typical dessert. A 19th century recipe from California, described as pasta de freir (dough to fry), is made by folding whipped egg whites into a mixture of flour, water, sugar, oil and orange blossom water. This is used as a batter to fry apples or other fruit.
Duros with chili and lemon flavoring Round flour duros puff up when fried.. Duros de harina (also known as pasta para duros, duritos, durros, pasta para durito, chicharrones, churritos, Mexican wagon wheels or pin wheels) are a popular Mexican snack food made of puffed wheat, often flavored with chili and lemon.
In the Middle East, a churro-like fried dough-based sweet is known as Karabeej Halab. [17] Youtiao, a traditional Chinese fried dough with a long history. It is well known in Thailand as Patonggo. [16] [18]
A fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. Bugnes: Italy, France: Buns Nigeria: A fried dough ball snack similar to puff-puff, excluding the yeast. Buñuelo: Spain
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "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.
Mexican empanadas are made of fried corn paste masa like gorditas or huaraches instead of flour. Usually is filled with taco ingredients but similar in taste with the paste and simpler, like refried beans , boiled chicken, boiled chopped potato with white cheese , pork belly and ground beef.
They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough. [1] [2] [3] Traditional chalupas, as found in Cholula, Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce.
A sopaipilla, sopapilla, sopaipa, or cachanga [1] is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. [note 1] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. [9]