Toutons

Toutons are a traditional Newfoundland and Labradorian food. They are essentially fried dough, made from a simple yeast dough similar to bread. The dough is typically cut into small, irregular pieces and then pan-fried in pork fat, or lard, until golden brown and puffed up. They are often served hot, straight from the pan.

The origins of toutons are believed to be humble, stemming from a way to use up leftover bread dough. They became a staple in the diet of fishermen and their families, providing a filling and energy-rich meal. Toutons can be eaten in various ways. Some people enjoy them plain, while others sprinkle them with salt or serve them with molasses. They can also be served as a side dish with traditional Newfoundland breakfast items like fried bologna or baked beans.

While simple in preparation, toutons hold a significant cultural place in Newfoundland and Labrador. They are often associated with home cooking, family gatherings, and a sense of nostalgia. Modern interpretations sometimes involve different frying fats or the addition of herbs, but the classic pork fat version remains the most recognized. The texture is typically crispy on the outside and soft and doughy on the inside.