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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.
Street-side batagor fried dumplings are usually served with fried tofu and finger-shaped fried otak-otak fish cakes. These batagor components are cut into bite-size pieces and topped with peanut sauce, kecap manis (sweet soy sauce), sambal (chili paste), and lime juice. As a fried food, batagor generally has a crispy and crunchy texture. [2]
When fried as a dough or with sufficient moisture, it is called pappaṭam. When fried dry, it is called appal am. Papadum: Pakistan: A fried wafer made of rice flour and often sprinkled with spices eaten as a snack. Paraoa Parai: New Zealand: Fried wheat dough, sometimes with fermented potato leavening. [11] Often served with butter and golden ...
Arkansas – Fried Pickles. Arkansas gave the world fried pickles, thanks to Bernell "Fatman" Austin of Atkins. In 1963, at the Duchess Drive-In near a pickle factory, he sliced and fried pickles ...
It's hard to find a deep-fried food that's healthier than vegetable pakora, an Indian invention made by coating chopped vegetables in chickpea flour and deep frying until crispy.
A dessert made with milk, cheese solids and flour. It is deep-fried and soaked in sugar water flavored with green cardamom, saffron and roses. Gulha: South Asia: A popular snack in Maldives. [3] Ham chim peng: Guangdong, China: A Chinese fried bread 咸煎饼 that is similar to the doughnut in texture, its batter includes five spice powder.
Fried plantain. Frying is the cooking of food in oil or another fat. [a] [1] Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". [2] A large variety of foods may be fried.
Naan (/ n ɑː n /) is an Indian leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. [1] Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. [2] [3] [4]