Deep Fried Dough? What's Not To Love. It's More Common Than You Think.



Posted: Thursday, September 30, 2010

by Mark Hester

They're called Indian Bread in the American Southwest. The are the very upscale and downtown (at the same time) beignets in New Orleans. In many other parts of the country they are served along side donuts and called various names. But in New England the no nonsense Yankees just call them exactly what they are: Fried Dough.

Fried dough is best when it is freshly made and screamingly hot. That's why you see them very often at summer fairs, being carried around in napkins and munched by young and old alike as they walk. Often they are still glistening from the oil they were cooked in or sparkling with rolled on sugar.

These are not to be confused with funnel cakes, which are usually denser and a bit crunchy on the outside. Nor donuts which -- well, I'm not really sure why they aren't called donuts. They just aren't.

They're just fried dough. What could be better?

Two Varieties in the North East

Because it is generally thought of as carnival food, not many restaurants specialize in fried dough.

Only in New England can you find two varieties of the classic fried dough being served in restaurants.

There is, of course, the sweet version -- spread with butter and sprinkled with cinnamon sugar -- and also the savory version -- often coated with a Italian red tomato sauce.

Doogies in Newinton, Connecticut and Iggy's Doughboys are two restaurants that make a mean fried dough.

Down in Old New Orleans

The French Quarter of New Orleans is you best bet for sweet fried dough that is close to perfect as you can get.

Cafe du Mondo, in the French Market, is famous throughout the food world for their freshly-baked, brought-warm-to-the-table, smothered in powdered sugar beigets. But the very best in Cajun Country is a Cafe des Amis.

Try some the next time you have the chance.

You really can't go too wrong with deep fried dough.

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