What's not to love about fried dough? It's greasy, crispy, chewy and often filled or covered with copious amounts of sugar. The world craves fried dough so much that almost every country has its own version-more than one in some places. France does beignets (as does New Orleans). Italy has perfected the zeppole. Spain and Latin America can't get enough of churros (some versions are even filled). And then there's the US: the land of state fairs, doughnuts and funnel cake. F&W's guide will help you appreciate all the creative ways humans have come up with to fry dough, plus pointers on the best frying methods and recipes from all over the world.
More Fried Dough
Krispy Kreme Introduces 'Not-So-Scary' Monster Doughnuts for Halloween
Tofu Doughnuts with Mezcal Condensed Milk
F&W Best New Chef 2017 Yoshi Okai, of Austin’s Otoko, makes these crisp fried doughnuts with a combination of silken tofu, sugar, flour and salt. The texture is not that of a traditional doughnut; instead, it’s more like mochi, with an appealing chew. The creamy, sweet and smoky mezcal sauce is a most excellent accompaniment.Okai’s crisp fried doughnuts have an appealing chew, almost like mochi. He says, “At Nishiki Market in Kyoto, Japan, there is a tofu shop where they’ve been making tofu for over 50 years and tofu doughnuts for 25 to 30 years. I was a teenager when I ate them, and I re-created the recipe later because I was kind of homesick. I don’t have a recipe for them from Nishiki, but I made them from memory, and I think they came out pretty good.” Slideshow: More Doughnut Recipes