Everything about Fried Dough totally explained
» This article is about a particular kind of food that's 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 Fried dough foods.:
"Elephant ears" redirects here. For other uses, see Elephant ear.
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 signage. Fried dough is also known as
elephant (or
oliphaunt)
ears,
whale tails,
pizza frita,
frying saucers,
buñuelos, and in the case of smaller pieces,
doughboys; 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." 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." Some sources identify "beaver tails" as an
Ottawa local specialty.
BeaverTails is the name (and Canadian trademark) of a chain of restaurants specializing in the item, founded in Ottawa in 1978.
An Italian variant common in North America is
zeppole.
Preparation
Fried dough is made by
deep-fat-frying a portion of risen
yeast dough. The dough is often served sprinkled with
powdered sugar and
cinnamon or topped with fruit sauce. Sometimes, it's also topped with
chocolate sauce,
cheese,
apple cinammon,
maple syrup,
whipped cream, and tomato sauce. The dough acquires an irregular, bubbly appearance from being fried.
Further Information
Get more info on 'Fried Dough'.
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