Dough fries are a North American original recipe. They are very popular at fairs and carnivals. Dough fries are basically standard white bread dough that is fried. After frying, it can be topped with powdered sugar, cinnamon, jams, tomato sauce, etc. They can even be consumed plain. This is how I remember eating them as a boy in the early 1960s. My mother made them as a special treat when she was making hand-made bread on cold winter days in Stevensville, Newfoundland where my father was stationed in the Air Force.
prepared bread dough from a bread machine or hand-made.
2 tablespoons vegetable oil
1/2 cup powdered sugar
Directions:While waiting for the frying pan to heat, separate dough into pieces about the size, but not the consistency, of golf balls. Then flatten these out to between one-quarter to one-half inch. They can be nearly any shape, round or oval perhaps, but tradition in my family is to make them elongated rectangles. When the frying pan has reached optimal temperature, place fries side-by-side in pan. They may be covered or not depending on preference. Covering will allow them to rise more and allow the cook to forgo turning the fries. But for those who like a crispier crust, cook uncovered and turn after the bottom has browned.
Spread vegetable oil in a cast iron frying pan over medium-low heat. For different flavors, different oils may be used. For savory dough fries use olive or grape-seed oil. Butter lends a more traditional flavor that can be either savory or sweet. For a breakfasty twist that requires no further garnish, try bacon grease. Differing amounts of oil will also create differing effects. Some prefer their dough fries DEEP fried. Most will want just enough oil to brown the dough fries, protect the pan and add a bit of flavor. Heat the pan until a drop of water will sizzle and quickly boil away.
When the dough fries are cooked through, remove them from heat. They may be flavored with powdered sugar, granulated sugar and cinnamon, or brown sugar. The more savory inclined will find other ways to flavor the dough fries including oregano, parsley and pepper. They can be served as part of a meal or alone. They are best when hot off the griddle.
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