Fried Dough
September 23rd, 2006 | by Loretta |Every culture has fried dough. Really. There’s fry bread, zeppole, and donuts, just to name a few. It’s just good dough dropped into piping hot oil. Easy preparation is probably why it’s such a cross-cultural dish.
In Chinese culture, there’s fried bread that comes in the form of glutenous, airy sticks, often eaten with congee. Congee is basically a rice porridge. Apparently, there’s a version that’s a little more dense and made a little sweet that Mom enthusiastically insisted I try. In translation, the name means cow/ox’s tongue. Why? If I’m not mistaken, a log of dough is bent in half before it’s fry, creating a crease in the middle and a semi-ellipse.
While I’m not a fan of fried food, I’m a sucker for carbs. I’m especially vulnerable when offered glutenous, chewy carbs.
