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Sata andagi (サーターアンダーギー, sātā andāgī) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malassada, or the Dutch oliebollen), native to Southern China, there named sa-yung (Chinese: 沙翁; pinyin: shāwēng; Jyutping: sa¹ jung¹; Cantonese Yale: sā yūng), then spread to Okinawa.
Japan – Sata–andagi. An-doughnut (あんドーナッツ, lit. "bean jam doughnut") is widely available and is similar to Germany's Berliner, except it contains red bean paste. Deep fried dough filled with Japanese–style curry called カレーパン (curry bread) is also very popular. Jersey – (Channel Islands) Jersey Wonders (Mèrvelles).
Zalabiyeh (Arabic: زلابية) is a fritter or doughnut found in several cuisines across the Arab world, West Asia and some parts of Europe influenced by the former. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. [2]
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Carefully drop each doughnut into hot oil and fry until golden brown, about 2-3 minutes. Remove from oil, and drain on a paper towel. Dust with powdered sugar, if desired, and eat while warm.
The Salty Donut also offers an extensive coffee menu, including a Cinnamon Toast Crunch latte and a cold brew coffee. 32 of the Most Mouthwatering Doughnuts You Will Ever Try Skip to main content
Doughnuts filled with ground beef or lamb and deep fried. Vegetarian ones often contain potatoes. Karintō: Japan: Khuushuur: Mongolia: A fried turnover with a filling of ground or minced meat (beef or mutton), onions or garlic, and other spices. Kiping: Philippines: Leaf-shaped glutinous rice wafers Kkwabaegi: Korea: Twisted doughnut from ...