Home Cookin': Fair-Style Fried Dough | Kids VT | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Home Cookin': Fair-Style Fried Dough 

Published September 9, 2015 at 9:00 a.m.

click to enlarge Fried dough with sprinkles and powdered sugar
  • Fried dough with sprinkles and powdered sugar
I love fair season for one reason — the food.

When I was growing up, the warm days of early fall meant lots of festivals and fairs with amazing things to eat. I remember sausage and pepper sandwiches, fresh-squeezed lemonade, cannolis and — my all-time favorite — fried dough. I don't mean funnel cakes, which are made by drizzling pancake-like batter directly into hot oil in a swirly patttern. This is actual yeasted dough that's been allowed to rise once, fried in pieces and dusted with powdered sugar.  

In Endicott, New York, where I grew up, it's known as Pizza Fritte because it's traditionally made with pizza dough. It comes in a large circle about the size of a paper plate, and it's always dusted with powdered sugar. When my husband and I moved to Burlington, I was delighted to discover that a version of it existed here, known simply as Fried Dough and served up with a choice of sweet toppings. 

This year we missed the Champlain Valley Fair. We were all too busy with school and work to coordinate a family trip. I was feeling deprived of my yearly dose of fried dough, so I decided to give it a go in my own kitchen. Guess what? It was easy and fun. Now it can be fried-dough season any time!

I like this dough recipe because it comes out just a tiny bit sweet when it's fried — the perfect crispy, chewy base for honey and butter, powdered sugar, a chocolate drizzle or — my new favorite — sprinkles! 

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

About The Author

Erinn Simon

Bio:
Erinn Simon blogs for Kids VT.

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation