A doughnut or donut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
Beignet is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines.
Zeppole, in Sardinia italianized zippole or zeppole sarde from the original Sardinian tzípulas, is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar.
Frybread is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.
Motabbaq is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Yemen, Indonesia, Malaysia, Thailand and Singapore.
Lángos is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.
A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Rēwena bread or Māori bread is a type of sourdough bread from New Zealand. The bread is leavened with a fermented potato starter. It originated amongst the Māori people and is closely associated with Māori cuisine.
Boortsog is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.
Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria, but many other names and varieties of the pastry exist.
Touton is a traditional dish from Newfoundland, commonly made with risen dough. Although pancakes are rarely made from homemade bread dough in Newfoundland, the memory of regional terms still exists in younger generations, such as the British English term tiffin, meaning "small lunch". The dish has a long list of regionally-distinct names, and can refer to two different types of baked or fried dough: the dough cake variant, usually fried; and a baked bun variant, made with pork fat. Toutons are usually served at breakfast or brunch and are on the breakfast menus of many local restaurants.
Regional street food is street food that has commonalities within a region or culture.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Foodportal 
