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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.
Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork , but chicken and beef are also now commonly used.
A southern specialty consisting of small, fried rice flour pancakes [2] Bánh mì: Sandwich Vietnamese sandwich [8] Bánh rế: Bình Thuận Province: Pancake Deep-fried pancake Bánh xèo: Southern Vietnam: Crepe Coconut milk-flavored crepes [1] [2] [9] Bánh bột chiên: Southern Vietnam: Rice cake Fried rice cake with eggs and tangy soy ...
Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache. Nun's puffs: France: Made from butter, milk, flour, sugar, eggs and sometimes honey, [67] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [68] [69] Nunt: Jewish
It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. The pastry texture is chewy, with a soft interior and a crunchy crust. Ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk. The pastry is made in a similar way as Youtiao, with sugar typically added to the flour. [1]
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Commonly eaten as a breakfast food, it is sometimes fried with a coating of sesame seeds. [2] There are at least 3 varieties of ham chin peng - with glutinous rice, five spice powder and red bean paste. [3] The pastry is eaten throughout Southeast Asia; it is known by various local names, including Indonesian: kue bantal, and Vietnamese: bánh ...