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14 Comments
pastel
February 10, 2017
What does the cornmeal in the dredge contribute to the finished fried dough?
Sarah J.
February 11, 2017
It adds a tiny bit of coarseness to the final product. I'm sure skipping it wouldn't be detrimental to the success of the fried dough, but you might get a slightly less interesting result!
pastel
February 11, 2017
Thank you. I wondered if it was for structure or flavor. I've made fried dough served warm with powdered sugar several times and am intrigued by the idea of savory fried bread.
Izzy S.
February 1, 2017
Looks delicious, but did you see saddestfoodofnyc come after your food styling Sarah Jampel lmao I am so sorry but I must admit I laughed
Imogen
January 31, 2017
I top this with taco toppings: spicy meat, salsa, sour cream, shredded cheese, avocado. A fried egg on top if you're feeling brave.
It will also work with unyeasted doughs if you get the consistency right.
It will also work with unyeasted doughs if you get the consistency right.
paninigirl
January 31, 2017
I too grew up eating this topped with tomato sauce and a little grated parm. My grandmother used to work in the local bazaar frying these up at the Italian church in town-they were 25 cents!
HalfPint
January 31, 2017
I grew up in Connecticut and we had fried dough. It was basically pizza dough, stretched out and deep fried. You could either serve it with a marinara sauce or dust with powdered sugar or cinnamon sugar. Dinner & dessert in one batch. My college dormitory would have sell fried dough as a fundraiser for our quarterly parties. Every time I visit Connecticut, one of the must-eat items is fried dough.
Olivia B.
January 31, 2017
My favorite part of pizza is the half inch right before the crust that is just sauce-soaked bread—to me, that is the sweet spot, like the the oysters of the chicken. And then the crust, too. I love crust.
Franca
January 31, 2017
The food of my childhood. My mother used to sprinkle sugar on them while still hot.
Gunjan S.
January 31, 2017
A version of this is called bhatura in India, and is served with chickpeas curry. Flatten into disks and deep fry till puffed and golden. Use to scoop up chickpeas curry, with picked onions and green chillies on the side.
Sarah J.
January 31, 2017
Yes! So good! I love how puffed and hollow those are inside. Using the Lahey dough doesn't produce something quite as balloon-like.
Panfusine
January 31, 2017
She beat me to it , Jim Lahey's dough is my GO-to
http://panfusine.tumblr.com/post/137901466001/perfect-culinary-antidote-to-the-horrid-blizzard
http://panfusine.tumblr.com/post/137901466001/perfect-culinary-antidote-to-the-horrid-blizzard
Smaug
January 31, 2017
I see no reason this wouldn't work as well with any sort of bread dough, at least any high hydration type.
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