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  • Fried dough may be

  • 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.

Fried dough may be

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