frieddough

Frieddough is a category of dough or batter prepared specifically for frying, rather than baking. It encompasses a range of doughs and batter-based preparations used to produce fried snacks and pastries, from sweet doughnuts to savory fritters. The exact composition varies by recipe and culture, but common elements include flour, a liquid such as water or milk, a fat or oil in the dough, and some form of leavening or aeration such as yeast, baking powder, or eggs.

In typical preparations, dry ingredients are mixed, liquids are added to form a cohesive mass, and the dough may be allowed to rise if yeast is used. The dough is then rolled, cut, piped, or scooped into shapes and fried in hot oil until the exterior is golden and the interior is cooked. After frying, the items are drained and often sweetened with sugar or dusted with cinnamon, or glazed.

Fried dough appears in many cuisines under various names. Beignets in French and New Orleans cuisine, sopapillas in Mexican and Southwestern U.S. cooking, churros in Spanish-speaking regions, funnel cake batters in American fairs, zeppole in Italian cuisine, and doughnuts in many regions all derive from fried dough concepts. Frybread is another related form, particularly in Native American communities.

Nutritionally, frieddough products are energy-dense, high in fat and refined carbohydrates, and are typically consumed as treats rather than staples. Cooking methods other than frying, such as baking or air-frying, can produce similar textures with different fat contents, but may not be classified as frieddough in traditional sense.