Pan-fried pizza dough topped with a heaping spoonful of sugar. Need I say more? I need? Well then:Subject: Doughboys
Aliases: Fried Dough
Major Features: Dough
Minor Features: Sugar
Not to be confused with funnel cakes, which are made by piping soft sweet dough into hot oil, doughboys are generally made with a slab of pizza dough in a (relatively) moderate amount of oil. Sugaring after is delicious and traditional.
Assessment: Crunchy on the outside, soft and chewy on the inside. The sugar clings to and soaks up the residual oil on the outside, forming a secondary crust of greasy sugary goodness.
Conclusion: These are generally enjoyed for breakfast, and therefore usually with store-bought pizza dough. Probably any dough would work, really. Just heat some oil (your choice) until smoking, stretch out a piece of dough (your choice), slap it (gently) into the oil for a few minutes per side, remove, drain, dump a pile of sugar on top, enjoy. Simple, fried, carbs-n-sugar. Best eaten prior to a day working on the farm. I'm kind of a priss about sweet breakfasts, but this was very tasty. Not something I'd eat everyday, though.
Actually, they sound pretty disturbing.
ReplyDeleteOf all people, I thought you'd be interested in sugar-coated pan-fried dough. This also works well in a savory application, like grilled pizza only pan-fried. Fried pizza!
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