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County Fair Fried Dough

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

County Fair Fried Dough Recipe

Fried dough of various types is ubiquitous nationwide (as well as around the world), whether made at home or acquired at one of countless county fairs. This recipe is similar to the modern one for fry bread (or frybread), a version of which has been a key part of Navajo tribal tradition since the 19th century. Other cultures have their own names for this crispy/tender treat, including frogs, beaver tails, elephant ears, and pizza fritta (made with yeast). Want to make your own fried dough at home? While most fried dough cooks in deep fat, this easy version uses just 1/4" of vegetable oil: no deep-frying necessary.

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At a glance

Prep
Total
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour*
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, in 1/2" cubes
  • 3/4 cup lukewarm water
  • *See "tips," below, to make this recipe using King Arthur Unbleached Self-Rising Flour.

Instructions

  1. Mix the flour, baking powder, and salt.
  2. Work in the cold butter, using a pastry blender, your fingers, or a mixer.
  3. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
  4. Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
  5. Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
  6. Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
  7. Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
  8. Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.

Nutrition Information

  • Serving Size 62g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 180
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 1 mg
  • Sodium 340mg
  • Total Carbohydrate 23g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.