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anyone got a fried dough recipe

Special request from my nephews who had great fried dough at a theme park last weekend. If you've got a recipe, we'd like to try it. Thanks

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  1. I don't really have a recipe but my grandmother used to make fried dough for us when we were little. She would buy the pre-made fresh pizza dough at the super market ( I grew up in Rochester NY) and fry up small peices of it streched out a little, in a frying pan with Crisco or Vegetable Oil. While they were still hot she would coat the pieces with sugar. Looking back, completely unhealthy but oh so delicious.

    1. This is quite similar to a treat my grandmother made for us mannny years ago; except for the red wine. She would never use wine or spirits of any kind in anything..
      You may like it too:

      http://www.epicurious.com/recipes/foo...

      2 Replies
      1. re: todao

        Actually, it is quite different since pizza dough has yeast. My grandmother would make pizza dough and fry them as zeppoli. Some were savory and had an anchovy stuffed inside; the rest were dusted with sugar. Most pizzarias will sell you dough, and it also is often found in the refrigerator case of many supermarkets.

        1. re: roxlet

          So I'm just looking for a pizza dough it seems. Thought it would be something lighter but maybe small, stretched pieces produce the airy quality that I think of when I think of fried dough.

      2. When I think of fried dough, I think of Navajo fry bread, It is just flour, salt baking powder and water, patted out like a thick torilla and fried. Also, when I was a camp counselor, we sometimes make little balls of Bisquick dough and fried in Crisco. The kids loved them with cinnamon and sugar. Nothing about fried dough is going to be healthy anyway, so just go for it!

        1 Reply
        1. re: MazDee

          Yeah, I never thought of it as a yeast dough, but those Italian nonnies could whip up a pizza dough in a snap so it makes sense that in some homes that's what would be used. So, am I looking for a fry bread recipe now? Guess I'll get googling. Not much on Food Network or Epicurious under fried dough.

        2. When my father made a special breakfast, it included fried dough. We used the frozen loaves of dough. Defrosted over night. Don't remember if it was punched down and risen again, I seem to remember that it was. Break off pieces, stretch and fry in a half inch or so of oil. And ALWAYS served with butter and salt. The first time I bought Fried dough at a carnival and all they had was sugar, I was appalled ! I still never eat it that way.

          1. It is fried pizza dough and I believe the italians call it pizza fritta. We used to live in an italian neighborhood and the local pizzeria used to seel them sprinkled with sugar for 50 cents. YumO

            1. Cut 1/2 cup of shortening into 1 1/2 cups of flour to fine grain consistency. Add one well beaten egg, 1 Tbsp. white vinegar, 5 Tbsp. water and 1/2 tsp. salt and form into a ball. Don't over work the dough. Wrap in plastic wrap and allow to rest in refrigerator for about an hour. Roll out paper thin, cut into strips and drop into hot oil (about 365 degrees works but don't overload the pan cuz the oil can cool off quickly - and deep fryer works best but I have used a cast iron pan) until golden brown. Drain on brown paper or paper towels, dust with powdered sugar.
              Kids love 'em.

              1. If you mean like Indian fry bread in the Southwest, just google "fry bread-"--there are lots of recipes.

                1 Reply
                1. re: Querencia

                  When I lived in California, there were often booths at fairs and at the weekly produce market that sold Indian fry bread (as I described before, fried like thick tortillas) and they were usually folded around something (like tacos) with a meat filling. Yummy good. No yeast or fat in the dough. The fat is in the pan! Or just eat them right out of the pan, plain.

                2. Coming from a post WWII Holocaust family, we used everything in the house, nothing went to waste. Mother & Grandma used to take the flour & breadcrumbs left over from breading chicken or cutlets, mix with the eggs and fry in the pan similar to a pancake. We called this "cookie", even though it was savory, not sweet. The kids always clamored for this. When I was a child, Dad went through some business reversals, and sometimes we had more "cookie" than chicken or cutlets than other times. Funny, we liked the "cookie" the best. My family always expects this and if there isn't enough left over for everyone to get a decent piece, I have to add flour, crumbs or eggs!

                  1. I talked to my Grandma last night and she mentioned if you do go the pizza dough route, let it come to room temp for about an hour. Strech out little pieces and fry. They always ended up with some air bubbles in them.

                    Good luck!

                    2 Replies
                    1. re: jean9

                      Thanks for all the advice. After googling around, I ended up using a recipe on the King Arthur site and the kids loved it. The dough was ridiculously simple, rolled out well and cooked perfectly. Melted some butter, had cinnamon and sugar and confectioner's sugar as toppings. Not exactly the breakfast of champions but it was so much fun and felt like a special treat for us all.

                      1. re: tweetie

                        Don't limit yourself. My grandmother was German. When she made bread she would always save some of the dough and fry up a few pieces for the kids.
                        I do the same. It doesn't seem to matter what recipe I use for the bread. I just save a little dough, flatten it, let it rise just a bit and then fry it. Pop the hot pieces into a bag with cinnamon and sugar and the kids (and grownups) love it. Last time I did it the dough had walnuts in it and it was great.

                    2. And my thoughts of fried dough immediately take me back to New Mexico.
                      We would buy Indian fry bread, or the sopapias we would get after dinner were nice and hot served in a bucket along with a plastic squirt bottle full of honey. What fun that was, honey in one hand hot dough in the other!

                      1. Our Louisiana-born neighbors used to make these when I was little. They called them Maggie's Drawers and I'm pretty sure they were just frozen bread dough, little knobs of it pulled sort of flat (holes ok, hence the name) and fried, then dusted with powdered sugar. Yum!

                        1 Reply
                        1. re: saucydiva

                          in my family we called it fried dough (no fancy names for us.. lol) and we would melt butter on it and then pour syrup over it. My Aunt Eva used to make them, and she was from Salem Ma. Don't know if the syrup is a massachusetts thing, or just my family. I never even knew people ate fried dough with cinn. and sugar, or powdered sugar until I was a teen, and when i saw them at a fair I still asked my friends "where is the syrup????" lol

                        2. My aunt was German and made this fried dough recipe each New Years...Called Pertzel

                          Aunt Ella's Pertzel Recipe

                          3 1/2 c. flour
                          1 1/2 watery mashed potatoes
                          1 1/3 c. warm milk
                          1 1/2 cube butter (not margerine)
                          2 packet yeast - dissolve 1/2 tsp. sugar 1/2 c. warm water
                          (Aunt Ella used to used fresh cubed yeast, found in dairy section of store)
                          6 egg yolks (save eggs whites for later)

                          Mix top ingredients into dough.
                          Whip egg whites, gently fold eggs whites into dough, add flour as needed to make non- sticky.

                          Add fruit ingredients as desired.

                          2 c. soaked raisins or
                          1 1/2 c. chopped apples

                          Take spoon fulls of dough and drop into hot oil, brown one side, turn over and brown other.
                          Drain on paper towels.

                          Aunt Ella used to clean the oil by frying potato wedges. She said it clarified the oil.