one of the most ubiquitous foods in the world.

In just about every country, you can find some variation

of a pastry that uses flour, water, and hot oil.

From youtiao in China to jalebi in India,

let's take a look at fried dough delicacies

around the world.

Jalebi is an Indian treat made from a fermented batter,

which is swirled in hot oil to give it a spiral look.

It's then placed in a syrup

colored with saffron and cardamom,

turning it an eye-catching orange.

The sticky exterior gives way to a jelly-like interior.

In China, youtiao is a fried dough stick

that's served during breakfast.

Both baking soda and baking powder

are used to create the perfect rise.

When served hot and fresh, youtiao is both crispy and chewy.

You'll know that it was fried correctly

if the inside is hollow.

Similar to youtiao, churros can be fried in a stick,

but have a star-shaped surface thanks to the nozzle

used to pipe the dough straight into hot oil.

After frying, it's important to let the churros drain

before rolling them in a fragrant cinnamon-sugar mixture.

Churros are typically served with chocolate

or dulce de leche for an extra-sweet bite.

Zeppole are bite-sized doughnut balls

that are light and fluffy.

The doughnut is made from pate a choux,

which gives the zeppole an airy texture.

The dough should be fried for about five minutes,

then flipped to make sure all sides are golden brown.

After frying, they're sprinkled with powdered sugar.

These treats are messy, but worth it.

Created in 2013,

the Cronut is a cross between a croissant and a doughnut.

After being fried, Cronuts are stuffed with ganache

or another delicious filling,

tossed in sugar, and topped with icing.

Since they're made with laminated dough like a croissant,

they're denser than a typical doughnut,

but still light and crunchy.

Even in 2021, New Yorkers are still lining up

for this iconic fried pastry.

Malasadas are yeasted Portuguese doughnuts.

They have a crispy outside coated with sugar,

while the inside is light, fluffy, and sweet.

Traditionally, malasadas are plain,

but you can also find some

that have custard, cream, and jelly fillings.

BeaverTails are a popular Canadian pastry

that originated in 1978.

The whole-wheat dough is hand-stretched

into the wide, flat shape of a beaver's tail

before it's deep-fried.

There are a variety of decadent toppings you can add,

such as Nutella, fruity cereal, peanut butter, and jam.

The bread has a crunchy exterior

with a soft and chewy interior.

Koeksisters are South African braided doughnuts

that are covered in syrup.

The dough for koeksisters is stretched thinly

and braided with tightly joined ends so it doesn't unravel.

Once removed from the hot oil,

the doughnuts are dipped into sugary syrup

that's kept ice cold to ensure crisp texture on the surface

with a sweet interior.

In Nepal, you can find sel roti,

a sweet, ring-shaped rice bread.

Ghee, milk, and sugar are added to the rice flour

to make a paste, then the batter is deep-fried

until both sides are golden brown.

Because of the sweetness of sel roti,

it's typically served with a spicy curry

to give it some balance and tickle your taste buds.

Akara is a fritter that is made from black-eyed peas,

onions, and bell pepper.

The peas are blended into a thick paste

and whisked vigorously

until the batter becomes light and fluffy.

A good akara should hold a round shape

with a crispy exterior and a soft and airy interior.

Chapssal doughnuts are a popular Korean treat.

The doughnut is made from a sweet rice flour.

The super-crispy outside layer is coated with sugar.

On the inside, you can choose from a variety of fillings,

from sweet red bean paste to savory options like cheese.

Kuih keria is a Malaysian doughnut

that's made from sweet potatoes.

Kuih keria does not contain any rising agents,

making it denser than your typical yeasted doughnut.

After the doughnut is fried,

it's coated with emulsified palm sugar

that melts in your mouth.

Arguably the oldest dessert in Greece,

loukoumades have been around

since the first Olympic games in 776 BC,

with these doughnut balls presented

as "honey tokens" to the winners.

Traditionally, they are soaked with honey or syrup,

but nowadays you can find them served

with a variety of toppings, like chocolate or jam.

Oliebollen is a Dutch doughnut

that is generally served around Christmas and New Year's.

Often containing raisins and currants,

the dough is scooped into balls, then fried to golden brown.

Oliebollen are covered with powdered sugar

and sometimes a light sprinkling of cinnamon

that is sure to put you in a festive mood.

Namak pare is a deep-fried savory snack

that is commonly found in Pakistan and India.

Cumin seeds are mixed into the dough,

which is cut into diamond-shaped pieces, then deep-fried.

The treats are crispy, crunchy, and slightly salty,

and you can add chili powder or other spices

to give them more heat or flavor,

depending on your preference.

Boortsog are often referred to

as a deep-fried butter cookie,

but many would find them reminiscent of a doughnut.

They originated in Mongolia

and have since become popular across Central Asia.

The dough is cut into rectangles and slit in the middle,

allowing bakers to pull the ends through the center,

creating a knot.

The cookies are slightly sweet

and are normally served with honey, butter, or cheese.

So which fried dough do you want to try?

Are there any we missed?

Let us know in the comments below.