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Fried dough is also known as fry dough, fry bread , 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 beignets , and recognizably different from other fried dough foods such as doughnuts or ...
Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
The modern johnnycake is a staple in the traditional cuisine of New England, [3] where it is believed to have originated in Rhode Island. [ 1 ] [ 16 ] A modern jonnycake is fried gruel made from yellow or white cornmeal that is mixed with salt and hot water or milk, and sometimes sweetened.
Plenty of cocoa powder makes the dough chocolatey, while white chocolate chips and Brazil nuts or almonds get mixed in. ... and fried until crisp and brown. Recipe: ... John F. Kennedy’s New ...
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 ...
The Book of New New England Cookery. UPNE. ISBN 1-58465-131-8. Stavely, Keith; Fitzgerald, Kathleen (2003). America's Founding Food: The Story of New England Cooking. University of North Carolina Press. ISBN 0-8078-2894-7. Bauer, Linda (2009). Recipes from Historic New England. Taylor Trade Publishing. ISBN 978-1-58979-439-9.
Buñuelo — A fried dough ball popular in Latin America, Greece, Guam, Turkey, Israel and Morocco. It will usually have a filling or a topping. Butterflake roll – a New England originated roll made of several layers of dough oriented vertically and separated by thin butter layers. When cooked in a muffin cup the layers fan out at the top.
Each clam cake is a deep-fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm, hushpuppy-like consistency once fried. [5] The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Some recipes may include cornmeal. [6]