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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  Media: 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, in Austria as kiachl, in Germany as Knieküchle 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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5926 news items


Fri, 06 Nov 2015 04:22:45 -0800

Barlow said he looks up to Stefanik, who rallies for youth in politics. Barlow said one his biggest accomplishments other than graduating college was getting his family's business into the State Fair. The family has two stands that sell food, including ...


Wed, 25 Nov 2015 14:44:11 -0800

... and then tossed over the bakers shoulder in to the grease, the toss is designed to help the dough separate. The staff works in an assembly line fashion, forming a cue at the dishware, moving to the fresh fried dough, followed by the powder sugar ...

Baltimore Sun

Baltimore Sun
Wed, 25 Nov 2015 14:18:45 -0800

The best Italian dinners are, like meals in Italy, leisurely affairs. By the time we got to dessert – a sweet cannoli and a plate of zeppoli, tiny, sugar-dusted rounds of fried dough – the timing of the evening had slowed to a more hospitable pace and ...
Worcester Telegram
Wed, 25 Nov 2015 10:45:00 -0800

Closed Monday and Tuesday. The casual-style restaurant seats about 20 at picnic tables; takeout is available. Call (508) 767-3474. The inside décor is creative, with an aquarium, sandbox and a fried dough station, where kids can decorate their own dough.


Mon, 23 Nov 2015 11:46:53 -0800

In Barcelona, xurro tradition and modern flair sit side-by-side at places such as Manuel San Roman, which has been in the fried dough business for nearly five decades, and Comaxurros, a hip, two-year-old cafe with pop-art design that seems to have ...

Hartford Courant

Hartford Courant
Mon, 23 Nov 2015 13:00:00 -0800

"Every culture has their fried dough," says Rachel Hamenachem, who, along with her husband, Yuval, is the co-owner of Westville Kosher Market in New Haven. "The Spanish have churros, and we have sufganiyot." Sufganiyot are cousins to doughnuts, but ...


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Mon, 23 Nov 2015 07:45:51 -0800

The delicious, fried dough balls filled with yummy sweetness are headed back to Breads Bakery. This year's flavors are strawberry, chocolate, vanilla and dulce de leche. We're not saying skip the latkes. We're just saying add this fried pleasure to ...

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