“This has long been a family tradition as an appetizer during the holidays. It's not the most healthy of foods, but is healthier than many other fried dough recipes out there since it's quick fried, and soaks up a lot less of the oil it's fried in. This is a recipe that's always a pleaser, and quite tasty when dipped in some sugar, or even by itself. The anchovy paste variant is my favorite. It doesn't taste like anchovy at all - instead it has a quite pleasant flavor, and almost omits the need for sugar dipping the finished product.”
3hrs 10mins

Ingredients Nutrition


  1. If not using instant yeast, allow yeast to activate with 1.5 cups of the warm water according to the directions on the packet (about 10-15 minutes). If using instant yeast, just combine it with the dry ingredients.
  2. Combine all remaining ingredients in a large mixing bowl, and add water/yeast mixture. If you choose to use the anchovy paste, add it here.
  3. Mix until smooth. A wire whisk works well for this. Dough will be very wet and somewhat runny.
  4. Set dough in a warm (90-100 degree F) place to rise (covered with a moist dish towel), and allow to rise for two hours.
  5. Heat oil in an electric skillet or large, deep saucepan to between 450-500 degrees F. The skillet/saucepan should be at least 2 inches deep, with the first inch filled with oil. The larger the pan, the more you'll be able to fry at once.
  6. Once the dough is risen and oil is hot, use a tablespoon to place bits of the dough into the oil to fry. Wetting the spoon in water between dips is a great way to keep the dough from sticking to the spoon.
  7. Fry the dough until lightly golden brown on each side (flip each dough ball at least once). If the oil is hot enough, cooking time shouldn't be much more than 2-3 minutes.
  8. Once the dough has cooked to a light golden brown, remove from oil and allow to cool/drain on a cookie sheet lined with either brown paper bags or paper towels.
  9. Once cooled enough to touch, serve with a bowl of sugar on the side for dipping.

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