Homemade Fried Dough

By • June 6, 2011 • 16 Comments



Author Notes: When I was scheming up my favorite sort of recipe for fried dough, I knew I wanted it to be a bit more substantial, not something that evaporated once it hit my belly, but something that could take me through to lunch or even an early dinner. My favorite version is solid and flat, a canvas for whatever topping tempts me. I prefer piling on some freshly made ricotta cheese and maple syrup or honey. But powdered sugar works just as well. It’s not exactly like the fried dough from my Italian childhood – I don’t believe my parents used Italian sparkling water in the batter – but it’s enough of a throwback to make me smile. - eatboutique

The photos for this recipe were taken by Jill Chen for eatboutique.com.
eatboutique

Food52 Review: I am a sucker for fried dough. Eatboutique's recipe for homemade fried dough is so simple to prepare. The dough is soft and supple and rolls out beautifully (you have to use a considerable amount of flour as the dough is sticky). The addition of warm soda water (I used seltzer) worked with the baking soda to give a slight rise when it was introduced to the hot oil. The recipe didn't specify whether or not to use cold butter, I did and they turned out perfectly. Be sure to roll very thin in order to get that lovely crispness. The finished product was crisp and delicious, the perfect vehicle for any topping you might want to add. I chose to use powdered sugar but they would be equally delicious with jam or maple syrup. They would also be fabulous topped with cheese or vegetables. - sdebrangosdebrango

Makes 8 pieces

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 tablespoons butter, cut into small cubes
  • 1 cup sparkling water, preferably Italian
  • vegetable oil
  1. Whisk dry ingredients together in a large bowl.
  2. With hands, work butter into dry ingredients until no large chunks are noticeable. It will look like small breadcrumbs.
  3. Warm the sparkling water in pot over medium heat for 1 minute (or do it for 20-30 seconds in a microwave). Add the warmed sparkling water to the flour mixture and work into a loose dough. Cover with a tea towel and let sit for 15 minutes.
  4. Cut the dough into 8 even pieces. Roll each piece out until very thin.
  5. In a frying pan with tallish sides, add enough oil to go about 1/4 inch up side of pan. Turn on medium heat. When drop of water sizzles in oil, add 1 piece of dough. Cook 1-2 minutes until golden colored. Turn over and cook another minute. Place on paper towel and cook remaining dough one by one.
  6. Serve immediately or keep warm in 150 degree oven. Top with your favorite topping like powdered sugar, maple syrup, jam, and/or ricotta cheese.
Jump to Comments (16)

Comments (16) Questions (0)

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about 2 years ago Heineko

Just an FYI - Dropping a piece of bread is a lot less likely to set your kitchen on fire than playing with water to test hot oil.

Sincerely,
Person with freshly burned roommate.

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about 3 years ago Minnesotapix

Growing up in North Dakota, my mom would make these from extra bread dough - she called them "grease jaggers" and I loved them, sprinkled with sugar right out of the fryer!

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about 3 years ago eatboutique

Yum!

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about 3 years ago Panfusine

we knew this as poories or bhaturae in India.. as a kid, it was simply served sprinkled with sugar & rolled up!

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about 3 years ago eatboutique

These are pretty hard to roll up, but I'm gonna try next time. ;)

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about 3 years ago Panfusine

well poories are rolled out thin, a little different, but all in the fried dough family!!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

My grandma would always make extra dinner roll dough, then fry us pieces for breakfast and sprinkle them with sugar. She called it bucken (no idea the spelling,) and we loved it! Your version sounds really good, love the nutmeg addition and am intrigued by the sparkling water.

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about 3 years ago eatboutique

Oh my, that sounds delicious. I love how every culture has a version of this dough.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Fried dough is the best, love this.

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about 3 years ago eatboutique

Thanks! I love it too.

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about 3 years ago eatboutique

Hey there, good question! I tried it all different ways - all different flours and waters. I tried the sparkling water just b/c I thought it was lovely notion to use Pellegrino or Perrier in my dough. But I found that the sparkling water made them crisper on the outside and I really liked that about it. I'd love to see what you notice. :)

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about 3 years ago Panfusine

yep, itadds that tiny hint of a crunch to batter. I adapted that technique using seltzer for my vada pao dish as well!

Me

about 3 years ago TheWimpyVegetarian

Really good to know! I'm definitely trying this. I love how I continue to learn tips in this amazing community!!

Me

about 3 years ago TheWimpyVegetarian

This looks great! And I love the photo. One question - why sparkling water instead of tap? Does the sparkling water help the dough expand?

Ozoz_profile

about 3 years ago Kitchen Butterfly

ChezSuzanne, sparkling water results in a crunchier texture when fried. A lot of fish batter recipes call for sparkling water. Its something to do with the added aeration the bubbles in the water provide, and in this case...interacting with the baking soda makes a more pronounced effect! My 2 cents of science

Me

about 3 years ago TheWimpyVegetarian

Thanks so much KB! I did not realize this - and am going to try using sparking water next time I make my Ecuadoran Empanadas since they're fried. And I'll keep this in mind when I've got a recipe with baking soda in the mix.