Fried dough

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(Redirected from Elephant ear (doughnut))

Image:Frieddough01.jpg Image:Frieddough03.jpg Image:Frieddough02.jpg

This article is about a particular kind of food that is 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.

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 food; see the accompanying images for an example of use on carnival-booth signage. Fried dough is also known as elephant ears, and frying saucers; these foods are virtually identical to each other, and recognizably different from other fried dough foods such as doughnuts, beignets or fritters. An Italian variant common in North America is zeppole.

1 Preparation
2 Similarities to other foods
3 See also
4 External links

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Preparation

It is made by deep-fat-frying a portion of risen yeast dough. It is usually served sprinkled with powdered sugar and cinnamon or topped with fruit sauce. Sometimes it is also topped with chocolate sauce or whipped cream. The dough acquires an irregular, bubbly appearance from being fried.

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Similarities to other foods

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Funnel cake

Funnel cake is a somewhat similar food, but is made with an unleavened batter and shaped by being poured through a funnel. Native American Indian fry bread is another similar deep-fried bread and may have inspired fried dough.

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Frying saucers

Frying saucers are also called DFO (delicious fried object). The dough is rolled into a small disc to resemble a spacecraft. This dish was first developed in the late 1950s by Robert L. Johnsworth after a visit to the town of Roswell, which he claims inspired him to invent it. According to Johnsworth: "It was just something that I wanted to taste good, that the kids would like, you know?"

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Beaver Tails

In Canada, fried dough pieces are commonly known as Beaver Tails, from a brand name that has entered common parlance, though in Newfoundland pan-fried dough is known as Toutons. Beaver Tails are oval-shaped to resemble the animal's tail that it gets its name from. Beaver Tails come with a variety of toppings, including cinnamon, lemon, and maple syrup. The first Beaver Tails restaurant opened in Ottawa, Ontario, Canada more than 25 years ago, and now has more than 130 locations around the world, including Costa Rica, Indonesia, Philippines, Malaysia, Scotland and the United States. Beaver Tails are a popular treat for skaters on the Rideau Canal in Ottawa during the Winter.