Search results
Results from the WOW.Com Content Network
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.
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.
Comprising flour, eggs, sugar, and oil, the dough is rolled thinly, cut into strips, and briefly fried. A syrup of water, orange blossom, and sugar is then prepared for additional flavor. The fazuelos are then garnished with sesame seeds or icing sugar. [2] Turkish Jews add brandy to the dough and Moroccan Jews eat them
Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color. Baking powder can be used as a replacement for yeast , but yeast is a better option. [ 2 ]
Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.
Tollumba is a fried, crispy, and sweet dessert traditionally eaten in the Balkan Peninsula. It is made of bits of fried dough, similar to doughnuts, steeped in lemony syrup. The dough contains starch and semolina, which keeps it light and crispy. Akullore. Akullore is the Albanian word for ice cream and it is enjoyed in both summer and winter.
Lokma, also Loukoumades, is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ), "judge's morsels". [2] [3] [4]
'softness'; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. [1] [2] They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing. mekika), while in Macedonian mekica or pituljica, and in Bulgaria mekitsa.