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This article is about a particular kind of food that is known by the specific name "Fried dough". For a comprehensive overview of many different foods that are all made by frying kinds of dough, see List of fried dough foods.
Fried dough
Fried Dough Toppings.jpg
Various fried dough toppings
Alternative names fry dough
fry bread
fried bread
elephant ears
frying saucers
beaver tails
Course Breakfast, dessert, or snack
Place of origin Canada
Serving temperature Warm
Main ingredients Yeast dough
Variations zeppole and others
Cookbook:Fried dough  Fried dough

Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts (though it can be made at home). 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. Fried dough is also known as fry dough, fry bread, fried bread, doughboys, elephant ears, scones, frying saucers, buñuelos in the case of smaller pieces. These foods are virtually identical to each other, and recognizably different from other fried dough foods such as doughnuts, beignets, or fritters.

In Canada, pieces of fried dough are sometimes called beaver tails. According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough "especially in early 19th-century places where people might camp for one night and where there was no frying pan."[1][2] In 1978, Pam & Grant Hooker of Ottawa, Ontario founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beaver's tail.

A smaller Italian variant common in North America is the zeppole.

Similar food is found in Europe, also typically from outdoor stands in fairs. For example, in Croatia fried dough is known as languši, in Hungary as lángos, while the oliebol is eaten in the Netherlands.


Fried dough is made by deep-frying a portion of risen yeast dough. The dough acquires an irregular, bubbly appearance from being fried.

The dough may then be sprinkled with a variety of toppings, such as granulated sugar, powdered sugar, cinnamon, fruit sauce, chocolate sauce, cheese, maple syrup, whipped cream, tomato sauce, garlic butter, lemon juice, honey, butter, nuts, or a combination of these.

See also[edit]


  1. ^ Bill Castleman. "Canadian Food Words". Retrieved 2006-12-17. 
  2. ^ Russell Frank (1898) Explorations in the Far North University of Iowa. p. 39.

External links[edit]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Fried_dough — Please support Wikipedia.
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4293 news items

Huffington Post
Thu, 08 Jan 2015 11:52:30 -0800

Elsewhere in Greece, these delicate fried pastry stripes are called "diples". In Mykonos we call them "xerotigana". "Xerotigana" is like "diples" only they don't contain eggs: crispy, fried sweets in different shapes ( bows, as my grandmother used to ...

Boulder Weekly

Boulder Weekly
Thu, 29 Jan 2015 10:56:15 -0800

I end the dish with another recommendation — a French anisette that tastes like Scandinavian-grade salty black licorice. I drink it with loukoumades (Greek donuts), which are giant, fried dough balls. It brings me right back to last year's Boulder ...

The Journal

The Journal
Thu, 29 Jan 2015 01:00:00 -0800

Deep-fried dough and fruit glazed with sugar sounds like a recipe impossible to flub. But Humboldt County has an abundance of goodies, and we can afford to be discerning. This was the philosophy, anyway, when my research partner-in-crime proposed ...

Marinscope Community Newspapers

Marinscope Community Newspapers
Wed, 28 Jan 2015 15:15:00 -0800

These are a must-try: Three squares of tender, crispy deep-fried dough blizzarded in half an inch of powdered sugar. To my taste, they leave Café du Monde's donuts and other commercial Creole dough bombs in the dust because Hummingbird's beignets are ...


Mon, 12 Jan 2015 04:22:30 -0800

Fried dough — the food-stand favorite sold at so many of the powwows I'd attended years earlier as a teenager. As an interpretive Native American dancer with a traveling dance team, I came to know the bread simply as fry bread, and occasionally found ...


Sun, 25 Jan 2015 16:28:12 -0800

"It's fried dough," said Stabile, "and a lot of cuisines use fried dough. Even [different regions] of the U.S. have their version." French beignets doused in sugar, Mexican churros and in this part of America, funnel cakes, are all based on fried dough ...

New York Daily News

New York Daily News
Tue, 27 Jan 2015 11:23:24 -0800

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The Providence Journal

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Tue, 27 Jan 2015 22:00:00 -0800

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