fried dough

These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.

Buttermilk Hushpuppies Recipe

cornmeal

(2 1/2 ounces) all purpose flour

sugar

baking powder

salt (see note)

cayenne

small onion, minced (about 1/4 cup)

buttermilk

(1/2 ounce) unsalted butter, melted

hot sauce

scallions (optional)

Remoulade Sauce:

mayonnaise

mustard

Worcestershire sauce

juice lemon

scallions

Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.

Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.

Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.

This is my Italian mother-in-law&#x27;s very special recipe for Nocatole-Calabrian Sweet Fritters. It is a typical sweet fried dough from Calabria, Italy that is sprinkled with confectioner&#x27;s sugar. Italian donuts that are enjoyed on special occasions or just because!

Nocatole-Calabrian Fritters

flour (500 grams)

(150 grams sugar)

eggs

Tablespoons extra-virgin olive oil

liqueur

cinnamon

Tablespoon of milk (or more as needed)

confectioner's sugar

Place the flour on clean working surface. Add the baking powder to the flour and mix it around quickly with your hands. Make a well in the middle of the flour and add the sugar, eggs, extra-virgin olive oil, liqueur, cinnamon.

Stir the ingredients together. Add the milk, starting with a tablespoon. If dough needs more, add a tablespoon more at a time. Knead the dough until it is soft and smooth.

Let the dough rest for 30 minutes.

Take the dough and remove small pieces (about 100 grams of dough each piece)and roll into a log. Take the log and break into 2 pieces. Twist dough down like a rope and 1/2 way down the rope, grab two ends and wrap around the top. Press ends together gently so it won't open up.You could also make simple ring shapes.

Fry the dough in hot vegetable oil. Turn the nocatole so they're a dark golden color on both sides.

Carefully remove the nocatole and drain on paper towel lined plates.

Toss the fritters in confectioner's sugar and serve.

Langos is one of the most popular street foods in Central Europe. It originated in Hungary, but these days it&#39;s possible to find it in all the surrounding countries. Langos is extremely easy to make and tastes just great, try it.

Langos Recipe | How To Make Langos (Fried Dough)

kg all purpose wheat flour

yeast

sour cream

milk

salt

garlic oil garlic

tartar sauce

ketchup

grated cheese of choice

Activate the yeast first. Mix a cup of warm milk with the yeast and 2 teaspoons of sugar.

Once the yeast is ready, add the flour, rest of the milk, sour cream and 3 teaspoons of salt. Mix by hand or in a mixer for 7-10 minutes.

Let the Langos dough rise until it doubles in size, it should take about 1.5 hours.

Put some oil on your hands and grab a handful of the dough, oil will prevent it from sticking.

Using your hands or a roller, form the Langos dough into a round shape, similar to a small pizza.

Heat up oil in a larger pan to 180-200C or 350F. The pan must be bigger than the Langos and deep enough to safely take at least ½ inch of oil.

Fry about 2 minutes per side, or until the color turns golden brown.

Place finished Langos on a paper towel so it absorbs the excess fat.

Serve as soon as cold enough to handle, with the toppings of your choice. My favorite combination is garlic oil, grated cheese, tartar sauce and ketchup.

https://www.youtube.com/watch?v=3UHZRh8KHJM

Langos is one of the most popular street food types in central Europe. Langos originated in Hungary, but these days you can find it in all of the surrounding countries. 

It's basically fried dough served with a variety of toppings. My Langos recipe contains one not-so-traditional ingredient: sour cream. I've tried several recipes and this is the one I like the most. Give it a try, it's so easy to make and tastes just great.

Check the full Langos recipe with detailed instructions on my blog: https://cookwewill.com/

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Fat cakes are sweet, fluffy and moist deep fried dough balls. This recipe is simple, egg - and dairy – free and uses only a few ingredients. A perfect treat for the whole family in no time.

Fat cakes (Namibian deep fried dough, vegan)

370 g (13.1 oz/ about 3 cups) flour

dry yeast (7 g (0.25 oz) ((2.5 teaspoons))

knife tip nutmeg

250 ml (8.4 fl oz/ 1 cup) lukewarm water

80 g (2.8 oz/ 5 tablespoons) sugar

sunflower oil

Add 2 tablespoons flour ( from 370 g (13.1 oz)), yeast, 2 tablespoons sugar ( from 80 g (2.8 oz)) to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.

Meanwhile combine the remaining sugar, flour, nutmeg and salt in a bowl. After 10 minutes pour the the yeast mixture to the flour - salt mixture. Using a hand mixer with dough hooks or your hands mix well and knead until you have a smooth dough. Grease the bowl by just moving the dough to one side of the bowl. Do the same to the other side. Pour a few drops of oil on the dough, so that it will not dry out. Cover with cling film and then with kitchen towel. Put the dough in a warm place and let it rise for 30 minutes or until it has doubled in size.

In a skillet heat approximately 1 liter sunflower oil at medium high heat. Pour a small amount of oil to your hands and oil them. Take a bit of the dough with your finger tips and deep fry them. Repeat the process until you have used up all the dough.Put the fat cakes on a cooling rack/ cutting board lined with paper towels to remove the excess fat.&nbsp;I served my fat cakes with homemade tomato sauce dip, but they also taste amazing like that.&nbsp;

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

This crispy fried homemade funnel cake is a classic carnival fair favorite food. Enjoy this delicious, simple, and easy funnel cake recipe at home today and throughout the year - or anytime you crave for funnel cakes - with basic ingredients in less than 30 minutes.

Best and Easy Homemade Funnel Cake | How to make Funnel Cake

Milk,

Eggs

tsp Vanilla extract

All purpose Flour, more or less (Check tips)

Sugar

Salt

tsp Baking powder

Cinnamon powder (optional)

Oil,

Confectioners Sugar, as needed

Heat Oil

Heat oil in a pan or skillet on medium heat so that it becomes nice and hot.

Make batter

In a bowl, whisk together milk, eggs, and vanilla together. To this add dry ingredients – flour, sugar, salt, and baking powder. Whisk together until it is smooth and creamy.

Adjusting batter

If you feel the batter is too thick, add more milk, if it is too thin then add extra flour. Basically, the batter should be slightly thicker than your regular pancake batter but of pourable consistency. (Check tips)

Prepare Funnel Cake Batter

Pour batter

To pour batter into the oil you can use a funnel cake dispenser or Ziploc bags or refillable round nozzle squeeze bottle with 1/4 inch nozzle.

Zigzag Patterns

Pour some of the batter into any one of the above pouring devices and drizzle in a swirling and overlapping motion (or zig-zag pattern) in hot oil to get a funnel cake. Make sure some of the swirls are connected. This need not have to be a perfect circle

Cook

Let this cook for about 2 minutes on each side or until golden brown and crispy.

Transfer it to a paper towel to absorb any excess oil.

Sprinkle Sugar

Sprinkle with confectioners sugar as needed.

Funnel Cakes are ready. Serve them warm and enjoy.

How to pour batter and fry

This is a popular Italian dessert called Pizza Fritta or Zeppole. Actually, throughout every Region in Italian, it may have a different name. Simply, it's a pizza dough fried and then coated in sugar.

Italian Pizza Fritta Fried Dough

all purpose flour or bread flour

olive oil

Buñuelos with Piloncillo Syrup

AP flour

Heirloom Yellow Corn Masa Harina

tsp baking powder

tsp shortening

water

vegetable oil (for frying)

cloves

star anise pods

Mexican cinnamon

¼ of an orange

In a medium bowl, mix flour, masa, baking powder, salt, and shortening by hand or in a stand mixer with a dough attachment until crumbly.

Add egg and continue mixing.

Add water, a little at a time and mix until it comes together in one piece. If the dough feels a little dry, you can add a few more tablespoons of water.

Knead dough for 4-5 minutes until fairly smooth. Roll dough into one large ball and place in a lightly oiled bowl and cover with plastic wrap. Let the dough rest on the counter for 30 minutes, during which time you can make the syrup.

Portion dough into small balls, about 30-40g each. Cover all the dough into pieces again with plastic and let rest on the counter for 20 minutes.

Using a rolling pin, on a well floured surface, roll dough pieces into large, thin discs, like making tortillas, about 5-6” wide. 

On a comal over medium heat, quickly cook each tortilla for about 10 seconds on each side to sear.

In a medium sauté pan, add 2” of frying oil and heat to 350F. Fry the buñuelos until golden brown on each side. Place buñuelos on paper towels to dry.

In a small pot add all of the ingredients and cook until sugar is dissolved. Bring to a boil, and reduce by half. Let rest until you finish frying all the buñuelos.

In a medium saute pan, add half of the piloncillo syrup and bring to a simmer. Carefully place one buñuelo at a time into the syrup and quickly coat both sides. Once the buñuelos come out of the syrup, they can be placed on a fresh plate and enjoyed once cooled.

Mueganos are a Mexican dessert you won&#039;t be able to get enough of. Crispy squares of dough are stuck together with an ooey-gooey caramel sauce made from piloncillo.

Mueganos

all-purpose flour (0.11)

baking powder (0.01)

salt (0.01)

vegetable shortening

cone piloncillo (0.35)

water (0.01)

lemon juice

neutral vegetable oil (0.32)

In a mixing bowl, whisk the flour, baking powder, and salt together. In a separate bowl, beat the vegetable shortening and cane sugar together.

Add the dry ingredients to the wet ingredients, then pour in warm water and knead together until a uniform ball is formed, about 8-10 minutes. Cover the dough and let it rest for 15-30 minutes.

Dough

In the meantime, add the piloncillo, water, and lemon juice to a small saucepan. Simmer over medium-low until it reaches a syrup consistency, about 10-12 minutes.

Syrup

Roll the dough out on a lightly floured surface until ~&#8539;-inch thick, then cut it into &frac12;-inch squares.

Heat the oil in a large stockpot until it reaches 350&deg;F. Fry the squares of dough in small batches until puffy and golden-brown, about 2-3 minutes per batch. Transfer them to a large strainer over a bowl or plate to drain excess oil while you cook the rest.

Frying

Mix the fried dough and syrup together in a large bowl, then use your hands to shape the pieces into balls, pushing them together so they stick. Transfer each one to a tray, and allow them to dry before serving. Happy eating!

Assembly

https://www.youtube.com/watch?v=qh0sV0pI_gc

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/mueganos/

Mueganos are a Mexican dessert you won't be able to get enough of. Crispy squares of dough are stuck together with an ooey-gooey caramel sauce made from piloncillo. 

Ingredientes en Espa&ntilde;ol:
Masa
1 &frac12; tazas de harina de trigo
1 cucharadita de levadura en polvo
&frac12; cucharadita de sal
1 &frac12; cucharadas de manteca vegetal o mantequilla vegana
&frac12; cucharada de az&uacute;car de ca&ntilde;a
&frac12; taza de agua
Jarabe
7 onzas de piloncillo
&frac34; taza de agua
1 cucharadita de jugo de lim&oacute;n
Freir
1-2 tazas de aceite vegetal

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#mueganos #mexicancandy #streetfood

Mueganos (Mexican Street Candy)

This gluten-free recipe for Vietnamese Donuts (Banh Cam Banh Vong) makes amazingly crispy donuts with a delightful sugar glaze. If you love&nbsp;decadent fried treats (and who doesn't?), this is a must-try recipe. The donuts have a really unique texture. They are crispy on the outside, softy and chewy on the inside--similar to crusty and chewy bread but much sweeter. Half of the donuts are filled with a sweet mung bean filling and the rest are donut rings. These Vietnamese Donuts aren't every day treats, but once in awhile, indulging in deep-fried goodness is so satisfying. Be prepared, these donuts are tantalizing and completely addicting. Enjoy!

Vietnamese Donuts / Banh Cam Banh Vong

mung bean (, peeled and split)

tsp salt

Tbsp sugar

vanilla sugar

vegetable oil

potato

glutinous rice flour

rice flour

sesame seeds

Transfer the mung bean into a large bowl and fill with cold water. Wash the beans by swirling in the water and then pouring out the rinse water. Repeat this process 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak for at least 2 hours.

Wash the beans one more time. Drain using a colander. Transfer the beans into a rice cooker. Add the salt and water. Spread out the beans into an even layer. Close the lid and cook using a basic white rice setting.

Transfer the cooked beans into a medium bowl. Add the sugar, vanilla sugar and vegetable oil. Using a paddle spoon, mash the beans while still hot.

Use a medium cookie scoop to transfer small filling mounds onto a plate, making a total of 10 mounds. Roll the filling mounds between your palms forming a rough ball. After all filling balls are made, cover with plastic wrap to keep from drying.

Making the Mung Bean Filling

Remove the potato skin using a vegetable peeler. Dice the potato. Transfer the potatoes into a small saucepan. Add 1/2 cup water. Cover and cook the potatoes over Medium heat until soft. Mash the potatoes using a spatula or spoon.

Making the Dough

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