List of fried dough foods

Template:Short description This is a list of fried dough foods. Many cultures have dishes that are prepared by deep frying dough in many various forms. Doughnuts are a type of fried dough food that are covered separately in the Wikipedia article List of doughnut varieties.

Fried dough foods

Name	Image	Origin	Description (including main ingredients and notable aspects)
Akara, acarajé	File:Acaraje-Baiana.jpg	Nigeria, Brazil	Fried dough made from ground black-eyed peas or black-eyed pea flour. Onions, peppers, and salt to taste are added for more flavor. Typically eaten as a breakfast with "pap", or custard locally called akamu by Igbo people.
Achappam	File:Achappam Rose Cookie Achu Murukku (2).jpg	Kerala, India	Sweet, shaped like a star
Awameh	File:Awame.jpg	Levant	is a kind of fried-dough Levantine pastry similar to doughnut holes, made of deep fried dough, soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.
Bambalouni	File:Bambalouni 05.JPG	Tunisia	A sweet donut, made from frying dough in oil, eaten with sugar on top or honey
Bamiyeh, zulbiā, ballıbadı	File:Zoolbia Bamieh.JPG	Iran, Azerbaijan	Traditional treat made from a yogurt and starch-based dough, which is fried before being dipped in syrup. Similar to Turkish tulumba.
Bánh chuối chiên		Vietnam	Banana fritter. Several varieties of banana may be used.
Bánh gối	File:Banh goi 01.JPG	Vietnam	Empanada-like pastry filled with minced cellophane noodles, minced pork, cloud ear fungus, and thin slices of Chinese sausage
Bánh rán, bánh cam	File:Banhran.jpg	Vietnam	Glutinous rice ball coated with white sesame seeds and filled with sweetened mung bean paste
Bánh rế		Vietnam	Sweet potato pancake
Bánh tôm (bánh tôm Hồ Tây)	File:Bánh tôm.jpg	Vietnam	Sweet potato–battered shrimp fritter.
Bánh xèo	File:Bánh xèo 1.jpg	Vietnam	Savory pancake made with rice flour and turmeric and stuffed with various ingredients
Bannock	File:Inuit bannock.JPG	Canada	Also called frybread
Bannock	File:BannockBeremeal.jpg	Scotland	A bread the same thickness as a scone. Native Americans and particularly Métis, in western Canada and the northern Great Plains in the United States, adopted bannock in their own cuisine over the 18th and 19th centuries.
BeaverTails	File:Beaver tail pastry in Ottawa (cropped).jpg	Canada	Pastries - registered trademark, oblong shaped fried dough, like a beaver tail (Hence the name)
Beignet	File:Beignets and Café au Lait at Café du Monde, New Orleans.jpg	France	The pastry is also present in New Orleans, Louisiana, as a deep-fried choux pastry covered with confectioner's sugar in the U.S. and Belgium, and sometimes described as a French doughnut; however, as with other variants of fried sweet pastry, the beignet typically has its own distinctive characteristics (shape and texture). These differences are sufficient in the minds of some of beignet devotees to object to it being considered a doughnut.
Berliner	File:Berliner-Pfannkuchen.jpg	Germany and Switzerland	The doughnut equivalents, typically do not have the typical ring shape (except for a variety in southern Germany as so-called Auszogne which have a ring shape but a skin in the middle) but instead are solid, usually filled with jam. (German doughnuts are sometimes called "Berlin doughnuts" in the US.)
Bhatoora	File:Bhatura.jpg	Indian Punjab, Pakistan	Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.
Binangkal	File:Binangkal (sesame seed doughnuts).jpg	Philippines	Deep-fried flour balls covered with sesame seeds
Bolang baling (also known as odading)	File:Bolang Baling isi Cokelat.jpg	Indonesia	Deep-fried sweet dough balls covered with crystal sugar or sesame seeds. Possibly influenced from the Dutch Oliebollen.
Bolinho de chuva	File:Bolinho de chuva.jpg	Brazil	Deep-fried sweet dough balls
Bomboloni	File:Bomboloni con marmellata.jpg	Italy	Similar to German Berliner, with a cream (or chocolate) filling.
Boortsog	File:Baursaki Cropped.jpg	Central Asia	A fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts.
Bugnes	File:Faworki (plate).jpg	Italy, France
Buns		Nigeria	A fried dough ball snack similar to puff-puff, excluding the yeast.
Buñuelo	File:Buñuelos.JPG	Spain	They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos are first known to have been consumed among Spain's Morisco population. Its variants are widespread in former Spanish colonies.
Cascaron	File:Cascaron- fried mochi balls (12486482804).jpg	Philippines	A variant of buñuelo from the Philippines made with ground glutinous rice and coconut milk. Usually eaten on skewers.
Çäkçäk	File:Чак-чак.jpg	Tatarstan, Bashkortostan (Russia)	A sweet made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil.
Chakli (Murukku)	File:A Traditional Tamil Snack Murukku.jpg	India	A South Indian snack of savory crunchy twists made from rice and urad dal flour. Murukku means twisted in the Tamil language. The town of Manapparai in Tamil Nadu is particularly known for its murukku. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami. Murukku are often served on special occasions within Iyer (Tamil Brahmin) families.
Chapssal doughnut	File:Chapssal-doughnuts.jpg	Korea	Chewy, mildly sweet doughnuts made with glutinous rice flour and filled with sweetened red bean paste.
Chiacchiere	File:Bugie chiacchiere.jpg	Italy	And lattughe in Lombardy
Cenci		Italy	And Donzelle in Tuscany- Chiacchiere (also called cenci - lit. 'rags') can be served with honey on top (or powdered sugar). Donzelle are stripes of fried bread dough, usually served with ham and mozzarella.
Chiburekki	File:Ayran+Çibörek.jpg	Central Asia, Crimea, Russia	A fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars, it is also popular throughout Central Asia, Russia, Ukraine, Turkey.
Churro	File:Chocolate with churros.jpg	Spain	A thin cylinder of deep-fried pastry with a characteristic 'ridged' surface, due to being extruded through a star shaped hole. Churros are often served for breakfast or in local fiestas, matched with thick chocolate paste or white coffee. They are sometimes homemade or bought frozen to fry at home, but most are bought at cafes or from fixed or ambulatory churrerías.
Ciambelle	File:Ciambelle dolci di Natale (3136138870).jpg	Italy	The doughnut equivalents (but they are never glazed)
Coxinha	File:(2014-11-22) La Donosti - Agudos - Coxinha de Leitoa Romerito Pontes (15870107515).jpg	Brazil	A croquette-like food with chicken filling.
Croquettes	File:Gebackene Kroketten.jpg	Europe	Usually made of mashed potato.
Crostoli	File:December is crostoli (6465000081).jpg	Italy	Or crostui in Friuli Venezia Giulia
Curry bread	File:Curry-bun,curry-pan,katori-city,japan.JPG	Japan	A curry-filled bread, dipped in panko and deep fried. It is usually pre-packaged and sold in convenience stores and bakeries.
Dutchie	File:Tim Hortons dutchie front.JPG	Canada	Originated at Tim Horton's restaurants, is a square doughnut-like pastry topped with raisins and a sugary glaze
Elephant ears	File:Fried Dough Toppings.jpg	United States	Fairground specialty, a large, flat round fried yeast dough, often covered in fruit or sugar, also called fried bread, fried dough, Whales Tails, tiger ears, pizza frita, frying saucers, doughboys. Similar to Canadian BeaverTails
Empaná		Curaçao, aruba, and bonaire (Caribbean)	Dough made from pre-cooked cornmeal, salt, sugar, aniseseed, butter, and water. It can have various fillings and is fried in oil. The filling can be ground meat, cheese, chicken, or tuna. Empaná's are sold at all places that cater to eaters on the go during the day as a filling snack but mostly in the morning as a fast breakfast item. At parties often smaller sized ones are served.
Falafel	File:Falafels 2.jpg	Middle East	Deep-fried balls of ground chickpeas or fava bean. Very popular amongst vegans and vegetarians as an alternative to kebab, as it is served alongside hummus, wrapped in a lavash with fresh vegetables and various sauces, and usually available in kebab spots.
Fánk	File:Fánk.jpg	Hungary	Sweet traditional food usually made for festive meals
Fartura	File:Farturas 2010 26 (RaBoe).jpg	Portugal	Fairground specialty, fried in a spiral and then snipped into pieces that are powdered with sugar (see fartura)
Faworki	File:Faworki 011, February 2010.jpg	Poland	Also known as chrust, is a fried, crispy flat dough, sometimes twisted and sprinkled with confectioners' sugar.
Flancati	File:Kvašeni flancati.jpg	Slovenia	Rectangular, fried yeast dough topped with powdered sugar.
Frappe		Italy	And Sfrappole in Emilia Romagna
Festival		Jamaica	Fried sweet dough
Fried pie		United States	Deep-fried pastry with filling, typically fruit.
Fish cracker	File:Kerupuk ikan.JPG	Southeast Asia	Deep-fried crackers made from starch and fish
Fried bread	File:Fried bread.jpg	United Kingdom	Triangular (usually) quarter or half slices of white bread fried in, traditionally, bacon dripping, and served on a plate with eggs, bacon, sausage, black pudding, beans and tomatoes as part of a traditional "Full English breakfast".
Fried Coke	File:Fried Coke.jpg	United States	A creation made in the summer of 2006 which has proven very popular in Texas. Batter is mixed with Coca-Cola syrup and fried, after which it is topped with more Coke syrup or whipped cream, a cherry, etc.
Frittelle	File:Frittelle di carnevale.jpg	Italy
Fritter	File:Apple fritter.jpg		Any kind of food coated in batter and deep fried. Although very similar to a doughnut it differs in the fact that it requires some base ingredient beyond the dough it is cooked with.
Fritule	File:Fritule(miske).JPG	Croatia
Frybread	File:Frybread.jpg	United States	Frybread is a Native American fried dough which may range from bread-like to donut-like depending on the region, as many tribes use different recipes.
Fry jack	File:Fry Jacks.PNG	Belize	Fry jacks are typically served at breakfast.
Funnel cake	File:Funnel Cake With no Toppings.jpeg	United States	A creation which is made with fried sweet pastry where the pastry dough is extruded through a funnel into a pan of hot oil and allowed to "criss-cross" in the oil until the string of dough fills the bottom of the pan in a kind of tangled spaghetti-like arrangement, which is cooked as a cake rather than an individual snack. Funnel cakes are usually associated with carnivals, fairs, amusement parks, and seaside towns, much like cotton candy.
Gogoşi	File:Fánk.jpg	Romania	Round or ring shaped, fried dough usually topped with powdered sugar or filled with fruit jam or chocolate cream.
Gorgoria	File:Gurgurya.jpg	Philippines	A crunchy glazed fried dough cookie from the Philippines.
Haliva	File:Haleva.jpg	Circassia (Russia)	A fried dough turnover filled with either potatoes or Circassian cheese.
Hirschhörner		Germany	A dough that uses Hirschhornsalz and Pottasche as leavening agents. The dough is rolled out thin, cut into diamonds. One corner is pulled through a slit cut in the middle of each diamond. They are then deep fried, dripped off and turned over in a bowl of granulated sugar until covered. A Northern German specialty prepared on New Year's Eve.
Hushpuppies	File:Hushpuppies 5stack.jpg	United States	Savory fried dough balls made from a heavy cornmeal batter
Jalebi	File:Jalebiindia.jpg	India, Pakistan, Bangladesh, Nepal	(Template:Langx, Template:Langx, Template:Langx, Template:Langx), Jilapi (Template:Langx), Jeri (Template:Langx) This is a deep-fried sweet batter with rose water and saffron. Similar to Persian Zoolbiya.
Jersey wonders	File:La Faîs'sie d'Cidre 2012 24.jpg	Jersey	These are also known as Mèrvelles
Jin deui	File:HK KTD 觀塘道 414 Kwun Tong Road One Pacific Centre shop 海港酒家 Victoria Harbour Restaurant food dim sum 煎堆 sesame ball 飲茶 morning tea April 2023 Px3 02.jpg	China	A hollow fried pastry made of glutinous rice flour that is coated with sesame seeds and filled with a sweet filling.
Johnny Cake		US Virgin Islands	Unleavened, golden-sweet, semi-flattened, fluffy-fried bread made primarily of white flour.
Kabkab	File:Kabkab (Cassava cracker), Philippines 04.jpg	Philippines	Deep-fried cassava wafers
Kachori	File:Cachuri2 flipped.jpg	India	Dough balls filled with different kinds of savoury stuffings like de-skinned moong bean, de-skinned black gram, etc. along with salt, pepper, red chili powder and other spices.
Kachori	File:Chicken Kachori.JPG	Pakistan	Doughnuts filled with ground beef or lamb and deep fried. Vegetarian ones often contain potatoes.
Karintō	File:Karintō 001.jpg	Japan
Khuushuur	File:MongoliaLastDay 153.JPG	Mongolia	A fried turnover with a filling of ground or minced meat (beef or mutton), onions or garlic, and other spices.
Kiping	File:Pumpkin Made Of Kiping.jpg	Philippines	Leaf-shaped glutinous rice wafers
Kkwabaegi		Korea	Twisted doughnut from Korea
Khvorost	File:Faworki (plate).jpg	Russia	In Russian , crisp pastry made out of dough shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar
Kleina	File:Kleina.jpg	Iceland	(Plural Kleinur)
Klejne	File:Klenater.jpg	Denmark	(Plural "Klejner")
Koeksister	File:Koeksisters.jpg	South Africa	A traditional South African confectionery made of fried dough infused in syrup or honey. The name derives from the Dutch word , which generally means a wheat flour confectionery, also the origin of the American English word "cookie"
Krafne	File:Pokladnice Križevci 2008.JPG	Croatia	From German
Krapfen	File:Fánk.jpg	Austria, Bavaria and South Tyrol	Round, fried dough typically filled with apricot jam or vanilla cream and topped with powdered sugar.
Krhki flancati	File:Hrostule.jpg	Slovenia, Istria	Rectangular, cut and twisted fried dough topped with powdered sugar.
Krofi	File:Fánk.jpg	Slovenia	Round, fried yeast dough filled with apricot or blueberry jam and topped with powdered sugar.
Kroštule	File:Hrostule.jpg	Croatia	Other local names: hruštule, hrustule, hrostule, krustavice, krustule (From Latin – cookie, pastry).
Kumukunsi		Philippines	A deep fried rice cake made from rice flour, duck eggs, and sugar cooked into spiral shapes.
Lakhamari	File:Lakha Mari .jpeg	Nepal	A fried sweet indigenous to Kathmandu Valley and surrounding areas.
Lángos	File:Lángos groß.jpg	Hungary
Laufabrauð	File:A single fried laufabrauð.jpg	Iceland	A traditional kind of Icelandic bread that is most often eaten in the Christmas season. Originating from northern Iceland but now eaten throughout the entire country, it consists of round, very thin flat cakes with a diameter of about , decorated with leaf-like, geometric patterns and fried briefly in hot fat or oil.
Lihapiirakka	File:Lihapiirakka.jpg	Finland	A savoury doughnut (without a hole) filled with minced meat and rice.
Lokma or Loukoumades	File:Loukoumades.jpg	Turkey, Greece	Somewhat like crisp doughnut holes, loukoumades (pronounced loo-koo-MA-thes) consist of deep-fried dough balls marinated in honey and cinnamon.
Lokot-lokot		Philippines	Deep-fried ground glutinous rice fried into noodle-like strings and usually rolled into cylinders
Lörtsy	File:Meat lörtsy.jpg	Finland	A thin, half-moon shaped pastry originally from Savonlinna, eastern Finland. It is made with a variety of fillings; the most common ones are either a savory meat filling or a sweet apple filling.
Luchi	File:Luchi.jpg	India (Eastern) Bangladesh	Made of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies.
Luqmat al-qadi		Middle East	(لقمة القاضي) literally, judge's mouthful, this is a relative and etymological ancestor of the Greek Loukoumas. Also called (in Arabic) and lokma (Turkish, see below).
Ma Hua	File:Mafaimage2.jpg	China	A fried dough twist made by frying a bar of dough in peanut oil. Ma hua has a shiny and golden look.
Malasada	File:Leonard's malasadas.jpg	Portugal	A fried dough from Sao Miguel Island, Azores, Portugal. Also popular in Hawaii and in Cape Cod, Massachusetts, where they are called "flippers".
Mandazi	File:Bowl of mandazi.jpg	East Africa	A fried bread (served with no glazing or frosting) that is popular in areas around the Swahili countries of Kenya and Tanzania. Often eaten along with breakfast or tea, or as a snack by itself.
Maruya (baduya, sinapot, jampok, etc.)	File:Kumbo.jpg	Philippines	Various types of fried banana fritters from the Philippines
Mеkitzi	File:Mekici and jam.JPG	Bulgaria	(Мекици)- similar to Funnel cake
Mutzenmandeln	File:Mutzenmandeln (Faschingsgebäck), 2024-02-11, yj.jpg	Germany	Shortcrust dough teardrops or almonds (as the name implies), deep fried and covered in confectioner's sugar. Originally from Southern Germany, now a common fair snack and offered by pastry stalls around Christmas throughout Germany.
Namak para	File:Namak Pare.JPG	Pakistan, India	A crunchy savory snack of the Indian Subcontinent, they're ribbon-like strips of pastry delicately seasoned with cumin seeds, carom seeds, and caraway seeds and deep fried in pure ghee (clarified butter).
Nonnevotte		Netherlands and Belgium	(Literally "nuns' bottoms"), eaten around the Carnival season in Limburg.
Okonomiyaki	File:Okonomiyaki 001.jpg	Japan	Pan-fried savory pancake made from flour and various other ingredients
Okoy	File:Ukoy (shrimp fritters) from Vigan, Philippines.jpg	Philippines	Fried savory fritter made from glutinous rice and shrimp, pumpkin, or sweet potato
Oliebollen / Smoutebollen	File:Oliebollen.jpg	Netherlands and Belgium	Literally "oil balls" or "lard balls", referred to as "Dutch doughnuts" (or occasionally as 'Dutch Donuts'). Contain pieces of apple or dried fruit like raisins, traditionally eaten around New Year.
Ox-tongue pastry	File:HK WCD 灣仔 Wan Chai 軒尼詩道 432 Hennessy Road 人和悅大廈 Yan Wo Yuet Building shop 忠記粥品 Chung Kee Restaurant 牛脷酥 Ox-tongue pastry night October 2022 Px3.jpg	China	An elliptical-shaped dough that resembles an ox tongue. They are sweet in taste and the texture is chewy and fine.
Pączki	File:Polskie pączki.jpg	Poland	Springy doughnuts filled with jam, often coated with granulated or powdered sugar. See also Ponchiki (Russian, Пончики or pyshki (пышки)) or Ponichki (Bulgarian, Понички).
Pakora	File:Chilli Bites (Bhaji).jpg	India, Pakistan	Also called bhajji in India, Template:Langx, this is a deep-fried vegetable fritters in a gram flour batter. In Pakistan, pakoras filled with ground beef are also common.
Pampushky	File:Pampushky.jpg	Ukraine	(Пампушки)
Panikeke		Samoa	Also called panikeke lapotopoto, this is a deep fried sweetened fritter. Panikeke are often served with butter or jam.
Panyalam	File:Panyalam.jpg	Philippines	A fried rice cake or pancake from the Philippines made with ground glutinous rice, sugar, and coconut milk
Papadum (Papar)	File:Papadsbangalore.jpg	India	Also called papad, papar, etc., this is a fried wafer made from a dough made of lentils (often urad dal) and spices. When fried as a dough or with sufficient moisture, it is called pappaṭam. When fried dry, it is called appal am.
Papadum	File:RollednRoastedPapads.jpg	Pakistan	A fried wafer made of rice flour and often sprinkled with spices eaten as a snack.
Paraoa Parai		New Zealand	Fried wheat dough, sometimes with fermented potato (rewena) leavening. Often served with butter and golden syrup.
Paratha	File:Mintparatha.jpg	Bangladesh, India, Pakistan	Also called parantha, porota, etc., this is a pan-fried flatbread, often stuffed with vegetables, cheese, or ground meat. In Pakistan, parathas stuffed with either potatoes, radishes or ground meat are popular and a common breakfast dish. Layered parathas or "lachah/tehdaar" parathas are often used as a wrap for 'kebab rolls'.
Pastechi	File:Pastechi-5.jpg	Curaçao, Aruba, and Bonaire (Caribbean)	Pastry made from white flower, baking powder, salt, sugar, water, and lard or butter. It can have various fillings and is traditionally fried in oil, but for lesser fat content and more healthy version it can be baked in the oven. The filling is usually ground meat or cheese, but chicken, tuna and saltfish (bakiou) are also very popular. On Aruba more variations for the fillings are prepared, like corned beef, curry chicken, ham & cheese, conch meat. Pastechi's are sold at all places that cater to eaters on the go during the day as a filling snack but mostly in the morning as a fast breakfast item. At parties often smaller sized ones are served.
Pastel	File:Brazilian pastel.jpg	Brazil	A thin pastry envelope containing minced meat, catupiry and chicken, shrimp or another filling and then deep-fried.
Pasztecik szczeciński	File:1104 Pasztecik Szczeciński.JPG	Poland	Machine-produced deep-fried yeast dough stuffed with meat or vegetarian filling
Peremech or belyash	File:Belyashi 2.jpg	Tatarstan, Bashkortostan (Russia)	Peremech (Template:Langx) is a fried bun made of either leavened or unleavened dough and stuffed with minced meat. It usually has a hole in the middle. A similar dish is called belyash (Template:Langx) in Russian.
Pestiños	File:Pestiño.jpg	Spain	A piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar.
Petulla		Albania	Dough with yeast. Commonly served with feta cheese and/or honey by Albanians and the Albanian diaspora.
Picarones	File:Que ricos picarones!.jpg	Peru	A sweet, ring-shaped pumpkin-based fritter; often served with a molasses syrup.
Pinakufu	File:Cagayan Pampanguena - Pinakufu.jpg	Philippines	A dense oval-shaped variant of cascaron from the Philippines made with ground glutinous rice and coconut milk
Pirozhki, pyrizhki	File:Homemade pirozhki.JPG	Bulgaria, Russia, Ukraine	Pirozhki (Template:Langx) or pyrizhki (Template:Langx) are traditional Eastern European baked or fried buns stuffed with a variety of fillings.
Porras		Spain	Often served for breakfast, especially in Madrid).
Prawn cracker (keropok, kropek, krupuk, etc.)	File:Fried Krupuk Udang.JPG	Southeast Asia	Deep-fried crackers made from starch and prawn
Priganice		Montenegro	Fritters or flat doughnuts served with honey, cheese, or jam.
Puff-puff		Nigeria	Also a West African dish, is a fried sweet dough (with no glazing or frosting) made from flour, sugar, yeast, and vanilla extract, typically served as an appetizer when entertaining guest, or bought as a snack from a street vendor.
Puftaloon		Australia	Made from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.
Puri	File:Puri.jpg	India, Bangladesh, Nepal	Unleavened, made of wheat flour (refined, whole-wheat, or coarse), dough of flour and salt rolled into small circle or bigger and cut into small circles, deep fried in ghee or vegetable oil, puffs up in all directions like a round ball from steam inside. Variations include the North Indian bhatoora (Template:Langx ) and the Bengali luchi (Template:Langx)
Poori	File:Dal Puri.JPG	Pakistan	Unleavened, made of all-purpose flour and deep-fried bread. It is served in breakfast with chickpeas and semolina halwa as a part of 'halwa poori'.
Papri	File:Papri chaat.jpg	India	Crisp fried dough wafers made from refined white flour and oil. In papri chaat, the papris are served with boiled potatoes, boiled chick peas, chilis, yogurt and tamarind chutney and topped with chaat masala and sev.
Pilipit	File:07185jfFoods Desserts Breads Cuisine of the Philippinesfvf 26.jpg	Philippines	Twisted doughnut from the Philippines, similar to shakoy but has a hard crunchy texture and is smaller
Rissole		France	Minced meat or fish, enclosed in pastry and deep fried.
Rosette	File:Rosettes.JPG	Scandinavia	Ornate irons are dipped into batter and then dropped into hot oil. The pastry quickly separates from the iron, which is removed. The rosettes are then fried to a light brown, removed from the oil, and sprinkled with powdered sugar.
Rosquillas	File:Rosquillas.JPG	Spain
Salukara		Philippines	Rice pancake fried in a lard-greased pan
Samosa	File:Samosachutney.jpg	India, Pakistan	A South Asian deep-fried savory pastry. Includes variants such as mitha samosa, shingara, etc.
Sata andagi	File:Sata andagi 001.jpg	Japan (Okinawa)	A sweet, ball-shaped snack, similar to the doughnut, native to the Okinawa Prefecture.
Schenkele	File:Schenkeli, Fasnachtsgebäck aus Südbaden bzw. der Schweiz.jpg	Switzerland, Alsace	Small fritter made from ground nuts eaten around Christmas and Fasnacht, sometimes additionally flavored with Kirsch and candied peel.
Schmalzkuchen or Schmalzgreben	File:Fasnet 4914.jpg	Germany	Literally "lard cake". Rolled out yeast dough cut into small rhombuses that become pillows during frying. Served warm with powdered sugar. Usually found on Christmas markets.
Schneeballen	File:Schneeball-gebaeck.jpeg	Germany	Literally "snowballs". Dough cut into strips, formed into a ball and fried then covered in toppings; popular in Rothenburg.
Sfenj	File:Sfenj in Marrakesh Morocco.jpg	Morocco, Algeria	Fritter
Shakoy	File:Shakoy doughnut.jpg	Philippines	Twisted doughnut from the Philippines made with regular flour or rice flour
Shuangbaotai	File:Behuejhi.jpg	Taiwan	A sweet fried dough food with cavernous holes in the food and a crisp outside. They are made by sticking two small pieces of dough together and frying them, causing them to separate slightly while still connected, thus resembling conjoined twins, for which the food is named.
Shelpek	File:ShelpekKZ2.JPG	Kazakhstan, and other Central Asia	A deep-fried flatbread commonly consumed all over Kazakhstan, and other Central Asia.
Shing-a-ling	File:Shing-A-Ling from Bustos, Bulacan.jpg	Philippines	Deep-fried wheat flour sticks. Traditionally made with dried egg noodles.
Smultring	File:Munkinpaisto.jpg	Norway	Literally "lard ring", this is similar to a doughnut but smaller, without glacing or filling, and flavored with cardamom.
Sopaipilla	File:Sopapillas.jpg	United States, Argentina, Chile, Peru, Uruguay	A fried dough side dish or dessert popular among Mexican-Americans in the Southwest. Sopaipillas puff with air when fried, the finished product resembling a pillow. They are often served with honey, but may also be sprinkled with a cinnamon and sugar mixture. Sopaipillas are characteristic of Tex-Mex or New Mexican cuisine.
Struffoli	File:Struffoli2.JPG	Italy	A dessert of Neapolitan origin
Sufganiyah	File:Classic Hanukkah sufganiyot.JPG	Israel (Jewish)	Typically sold exclusively during the holiday of Hanukkah. Soft, sweet, and traditionally filled with strawberry jam; though modern varieties include chocolate, caramel or vanilla custard, or other types of jam. Traditionally topped with powdered sugar, with Israeli bakers now experimenting with a wide variety of sweet toppings, including coconut or even fresh fruit.
Telebhaja (Bengali fritters)	File:Tele-bhaja.jpg	Bengal
Tenkasu	File:Tenkasu detail.jpg	Japan	Often produced as byproduct of Tempura cooking, because bits of fried batter are easily made while deep frying, but they are also produced at factories by deep frying trickling batter.
Timbit	File:Timbits2.jpg	Canada	Doughnut holes sold in many different flavors, originating at Tim Hortons and seen as somewhat iconic in Canada.
Toutin or Touton	File:Newfoundland breakfast.jpg	Canada	Fried bits of leftover bread dough, often served with molasses. Most popular on Newfoundland.
Tulumba	File:Tulumba.jpg	Turkey, Balkans	Traditional treat consisting of fried batter soaked in syrup. Similar to bamiyeh in Iranian cuisine.
Urrädla		Germany	A fried dough made in Upper Franconia and served sprinkled with powdered sugar. It is a specialty of Franconian Switzerland, in the area around Forchheim. Also called Braada (breite) Küchla.
Uštipci	File:Ustipci.jpg	Serbia
Vada	File:Vada 2.jpg	India	Also called vara, bara, etc., this is lentil cakes shaped into patties or donut shapes
Verhuny		Ukraine	(Вергуни) or Khvorost (хворост), literally angel wings
Vetkoek	File:Vetkoek with mince-001.jpg	South Africa	Pronounced FET-kook, this is a fried bread dough traditional to Afrikaner and also called magwenya by the indigenous population. It is typically rolled into a ball or hot dog bun shape.
Youtiao	File:Youtiao.jpg	China	Literally "oil strip", also known as fried breadstick. They are savory dough fritters with an oily taste, a crispy outside texture, and a chewy inside texture with large holes. Commonly served for breakfast with congee or soy milk.
Žagarėliai		Lithuania	"Žagarėliai" and "Skruzdėlynas" are the equivalents of Angel Wings in Lithuania. Žagarėliai (or "small sticks" in English) are delicate pastry dough cookies, deep fried in fat. It is best to use lard or oil for deep frying these cookies. Skruzdėlynas translates as "anthill" in English and is layers of fried dough strips, covered in honey and topped with poppy seeds. It is a typical dessert served during Lithuanian family celebrations.
Pitulici	File:Pitulici.jpg	Macedonia	Fritter
Zeppole	File:Zeppula.jpg	Italy	Commonly light-weight, deep-fried dough balls about in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture.

• Fried dough foods
• Funnel cake
  Funnel cake
• American-style beignets with powdered sugar
  American-style beignets with powdered sugar
• Kaya balls in tray
  Kaya balls in tray

See also

• Fried bread
• Fried dough
• List of deep fried foods
• List of desserts
• List of doughnut varieties
• List of pastries

Further reading

• Rosana G Moriera et al., Deep Fat Frying: Fundamentals and Applications. Template:ISBN

External links

• Ethnic fried doughs around the world (archived)